Soak raw cashews in warm water for 30-60 minutes. Drain them when done.
Pre-heat oven to 400 degrees F and line a baking sheet with parchment paper.
In a food processor, add soaked cashews, all veggies, garlic, spices, salt, pepper and tahini listed under falafel ingredients. Pulse until fully combined. This is your falafel batter.
Remove batter into a mixing bowl and add almond flour and beaten egg (egg is optional). Mix until fully combined (flour should absorb moisture from batter).
With clean hands, check consistency. If too wet, add some more flour. If too dry, add a tiny bit of water at a time. Note: Veggies should release water on their own as you pulse in the food processor so there should be enough moisture on its own. May require a little more flour if you use egg. Should not stick to your hands and should have enough moisture to still be able to be molded into patties easily.
Use hands to form small balls from about 2 tbsp of dough and flatten them slightly using light pressure from palms of hands. Place them on lined baking sheet.
If you have a pastry brush, brush the falafels with olive oil. If not, drizzling olive oil on top of patties if fine.
Bake falafels for 15-20 minutes on one side. Remove tray from oven and flip them gently. Place back in oven for another 10-15 minutes until golden brown all around.
Heat plantain tortillas on the stove until fully heated.
Stuff each tortilla with fresh veggies, 2 falafel patties, and sauces of choice (suggested sauces in ingredients list). Wrap tortilla and fillings in foil or parchment paper.
Serve immediately and enjoy!