× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Turkish Falafel Potato Bowl with Lemon Sesame Dressing

Share this

Print Recipe
Prep Method: Baked

Dish

Main DishFor School

Prep Time

20 Mins

Cook Time

30 Mins

Serving

Serves 24

Ingredients

+

Mashed Potatoes

  • 4.5 pounds (2kg) Prepared Mashed Potatoes
+

Falafel

  • 4.5 pounds (2 kg) Prepared Falafel Mix
+

Cucumber Yogurt Sauce

  • 2 cups (480ml) Greek Yogurt
  • ½ cup (75g) English Cucumber, diced
  • ½ cup (6g) Mint, chopped
  • 2 teaspoons (2g) Dill, dried
+

Lemon-Sesame Dressing

  • ½ cup (120ml) Tahini (Sesame Seed Butter)
  • 3 fluid ounces (89ml) Water (more if needed)
  • ¼ cup (60ml) Fresh Lemon Juice
  • 2 tablespoons (30 ml) Honey
  • 2 teaspoons (10ml) Sesame Oil
  • 2 each (10g) Garlic Cloves, finely chopped
  • ½ teaspoon (~1g) Kosher Salt
  • As Needed Chopped Parsley (Garnish), optional

Preparation

  1. Preheat the oven to 450 °F (232 °C).
  2. Prepare the falafel mix and shape into 48 1-1/2 ounce patties, this can be done using a red #24 (1.5 ounce) disher.
  3. Once the patties are formed into balls, place them on a sheet pan lined with parchment paper, using a wet hand, gently press the falafel balls down slightly.  Bake the falafels for 15-20 minutes or until they are crispy.
  4. To prepare the mashed potatoes, simply follow the instructions on the manufacturer’s packaging and hold warm at >145 F for no longer than 4 hours.
  5. To make the yogurt sauce: combine the yogurt, cucumber, mint, and dill together in a large bowl.  Keep the sauce cold (<40 °F or <4.4 °C)
  6. To make the lemon-sesame dressing: In a small bowl, whisk together the tahini, water, lemon juice, olive oil, maple syrup, sesame oil, garlic, and salt until smooth. If the dressing is too thick, add more water, ½ tablespoon at a time, until it’s a drizzleable consistency.
  7. To plate up, place a ½ cup or white disher of the mashed potatoes at the base. Spoon 1 ounce of the yogurt dressing followed by two falafel. Drizzle a tablespoon of the dressing over the potato bowl and garnish with chopped parsley if desired. This dish can be made with a baked potato instead of mashed potatoes if desired.

Notes

If falafel is not an option, turkey meatballs can also be used.

Variations

Turkey Meatball Mashed Potato Bowl with Lemon Sesame Dressing


Nutrition for this variation:
Calories: 240, Fat: 11 g, Sodium: 470 mg, Vitamin C: 9 mg, Carbohydrates: 25 g, Fiber: 2 g, Protien: 10 g, Potassium: 310 mg, Sugar: 5 g

Turkish Falafel Baked Potato with Lemon Sesame Dressing


Nutrition for this variation:
Calories: 470, Fat: 18 g, Sodium: 290 mg, Vitamin C: 14 mg, Carbohydrates: 60 g, Fiber: 4 g, Protien: 18 g, Potassium: 1311 mg, Sugar: 4 g

Turkey Meatball Baked Potato with Lemon Sesame Dressing


Nutrition for this variation:
Calories: 290, Fat: 7 g, Sodium: 350 mg, Vitamin C: 13 mg, Carbohydrates: 46 g, Fiber: 6 g, Protien: 12 g, Potassium: 950 mg, Sugar: 6 g

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving

Calories

410

Fat

22g

Sodium

410mg

Cholesterol

15g

Vitamin C

11mg

Carbohydrates

39g

Fiber

1g

Protein

16g

Potassium

668mg

Sugar

4g

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up