Potato Falafel Bowl

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Ingredients

Potato Falafel

2 Russet potatoes, washed, peeled and boiled
1 can no-salt added chickpeas, drained and rinsed
1/4 cup almond flour
1/4 cup canned pumpkin (omit for plain potato falafel)
1/2 cup fresh cilantro
1 Tablespoon lemon juice
2 teaspoons cumin
2 teaspoons coriander
2 teaspoons smoked paprika
2 teaspoons sea salt
1 teaspoon black pepper

Potato Falafel Bowl Toppings

Lettuce (I used romaine & mixed greens)
Cucumber
Figs
Tomatoes
Tahini for drizzling

Preparation

Potato Falafel

Preheat oven to 375°F and line a baking sheet with parchment paper.
Combine all falafel ingredients into a food processor, and process until a thick dough is formed. adjust spices to your taste as needed.
Using a table spoon, roll balls of dough and place them on the parchment paper, pushing down with your fingers to flatten out.
Bake for 15-20 minutes, until the tops begin to brown.

Add lettuce into a bowl along with potato falafel and desired topping. Drizzle with fresh tahini and enjoy!

Notes

Nutritonals are for the potato falafel only and per serving (3 potato falafel).

Potatoes USA Disclaimer

Potato Falafel Bowl

Potato Type: Russet

Cuisine: Mediterranean

Prep Method: Baked

Ingredients

Preparation

Potato Falafel