Grain-free Falafel Wraps (Edit recipe)

Due to my chronic digestive illness, I can’t have beans and legumes, like chickpeas. I miss falafels so much because of that. However, I found a way to enjoy the robust and delicious flavors of your classic falafel without the chickpeas! This recipe is inspired by Irena Macri's recipe for paleo falafels with some modifications.

45 minutes

25 minutes to 35 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	322
Fat:	23 g
Carbohydrates:	19 g
Protein:	11 g
Cholesterol:	0 g
Sodium:	757 mg
Fiber:	4 g
Sugars:	5 g
Calculated for total recipe.

by Shivangi Rao

View original recipe

Serves: 3-4

Ingredients

For Wraps

Plantain Tortillas (Onana Foods), (or grain-free tortillas of choice)
Romaine Lettuce, chopped (or greens of choice)
Tomato, chopped
Red Onion, chopped
Creamy Cilantro Chutney / Avocado Chutney (click for recipe), (optional)
Lemon Tahini Dressing (click for recipe), (optional)
Tzatziki Sauce (click for recipe), (optional)
Sriracha, for topping (optional)

For Falafels

.75 cup Raw Cashews
1 cup Cauliflower, riced
Broccoli, a few medium sized florets
.25 cup Carrots, (water squeezed out), finely grated
.333 Red Onion, chopped
2 cloves Garlic, minced
2 Tbsp Tahini
2 tsp Baharat Seasoning, (or use .5 tsp each of turmeric, cinnamon, paprika, cumin powder, coriander powder)
1 tsp Ground Cumin, ground
.5 tsp ground Coriander
1 cup Almond Flour, (or use 2 tbsp cassava flour)
1 Egg, (optional)
.25 cup Parsley, chopped
1 tsp Salt
.5 tsp Black Pepper
Extra Virgin Olive Oil, drizzle on top of patties

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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 is 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!