Step 1

Place the almonds, hemp hearts, garlic, cumin, chili powder, onion powder, and sea salt in your food processor.

Step 2

Process for 10 seconds until chopped up and mealy.

Step 3

Add the egg, coconut oil, and parsley.

Step 4

Process for another 10 seconds until combined.

Step 5

Chill the falafel batter in the fridge for 30 minutes.

Step 6

Preheat the oven to 350F and line a rimmed baking sheet with parchment paper.

Step 7

Use a small cookie scooper, or two tablespoons, to scoop 12 dollops of the falafel batter onto the parchment paper.

Step 8

After all the falafel batter is used up, roll each ball in your hands to smooth it out and place it back on the parchment paper.

Step 9

Bake for 20 minutes.

Step 10

While the falafel are baking, make your lemon tahini dressing. In a medium bowl, whisk together the tahini, juice from 1 lemon, agave nectar, and avocado oil. This will be a thick dressing. Right before you drizzle or pour it on top of the falafel wrap, whisk in 2 – 4 tablespoons of water to thin out the dressing.

Step 11

When the falafel is done baking, spray each ball with avocado oil spray and broil for 1-2 minutes until the tops are golden brown. If you don’t have avocado oil spray, you can just brush the tops of each ball with avocado oil.

Step 12

Prepare your wraps. Place 1 tablespoon of avocado oil in a pan over medium-high heat. Once the oil is hot, one by one place a wrap in the pan and toast/fry it for 3 minutes, flip and toast the other side for another 1 -2 minutes.

Step 13

Once the wraps are golden brown, toasted but not too crunchy, plate them.

Step 14

Place 1 tablespoon of hummus on the center of each wrap and spread it out.

Step 15

Add the arugula, sliced red onions, and 3-4 falafel on each wrap.

Step 16

Drizzle with the lemon tahini sauce.

Step 17

Add the toasted pine nuts and harissa, fold and enjoy!