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Potato Falafel Bowl

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Print Recipe
Potato Type: Russet
Cuisine: Mediterranean
Prep Method: Baked

Dish

Main Dish

Prep Time

30 Mins

Cook Time

20 Mins

Serving

Serves 12 Potato Falafel

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

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

Potato Falafel Bowl

  1. 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).

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Nutrition Facts Per Serving

Calories

266

Fat

6g

Sodium

220mg

Vitamin C

20mg

Carbohydrates

50g

Fiber

9g

Protein

12g

Potassium

735mg

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