PALEO FALAFEL WRAPS
This recipe is inspired by @irenamacri recipe for falafels with some modifications. It packs in veggies like broccoli, cauli rice, or any other veggies you have on hand. These are blended with turmeric, cumin, coriander, tahini, and more to bring the same flavors as your classic falafel. I added in almond flour and an egg to bind it. Finally I bake it or pan fry it in ghee and it turns out perfectly. 👌🏾These falafel patties make for awesome wraps using @positivelyplantain grain free plantain tortillas, and are packed with fresh veggies and all of the yummy sauces including my creamy cilantro chutney! Can’t wait for you to make this part of your weekly rotation. 🌯🌯🌯// Recipe for falafel wraps is in the blog. Link in bio! Also, head over to my stories for a video tutorial from yesterday! Finally, use code RAODYRECIPES for 20% off @positivelyplantain tortillas at www.positivelyplantain.com. Link to shop in bio. #raodyrecipes #brandambassador #ambassador #positivelyplantain"
- TWO POSITIVELY PLANTAIN TORTILLAS
- 3/4 CUP CASHEWS (SOAKED IN WARM WATER FOR 30-60 MINUTES)
- 1 CUP RICED CAULIFLOWER
- A FEW BROCCOLI FLORETS (MEDIUM)
- 1/4 CUP FINELY GRATED CARROTS (WATER SQUEEZED OUT)
- 1/3 RED ONION CHOPPED
- 2 GARLIC CLOVES
- 2 TBSP TAHINI
- 2 TSP BAHARAT SEASONING (OR USE 1/2 TSP EACH OF TUMERIC, CINNAMON, PAPRIKA OR CAYENNE, CUMIN POWDER, CORIANDER POWDER TO REPLACE THIS)
- 1 TSP CUMIN POWDER
- 1/2 TSP CORIANDER POWDER
- 1 CUP ALMOND FLOUR (OR USE 2 TBSP CASSAVA FLOUR)
- 1 EGG (OPTIONAL)
- 1/4 CUP CHOPPED PARSELY
- 1 TSP SALT
- 1/2 TSP BLACK PEPPER
- DRIZZLE OF OLIVE OIL ON TOP OF FALAFEL PATTIE
- CHOPPED TOMATOES, GREENS, RED ONIONS (ANY VEGGIES YOU WANT IN WRAP)
- CREAMY CILANTRO CHUTNEY (OPTIONAL)
- TZATZIKI OR LEMON TAHINI DRESSING (OPTIONAL)
- SIRACHA (OPTIONAL)
Soak raw cashews in warm water for 30-60 minutes. Drain them when done.
Pre-heat oven to 400 degrees F.
Line a baking sheet with parchment paper.
In a food processor, add soaked cashews, all veggies, garlic, spices, salt, pepper, and tahini. Pulse until fully combined.
Remove into mixing bowl and add almond flour and beaten egg (egg is optional). Mix until fully combined (flour should absorb moisture).
With clean hands, check consistency - if too wet, add some more flour. If it’s 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 easily.
Taste mixture and add salt or additional spices to taste. This is your falafel dough, and it’s ready to go!
Use hands to form small balls from about 1 tbsp of dough and flatten them slightly using light pressure from palms of hands. Place them on the lined baking sheet.
If you have a pastry brush, brush the falafels with olive oil. If not, drizzling oil is fine too.
Bake the falafels for 15-20 minutes on one side. Flip them gently. Place in oven for another 10-15 minutes or 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!