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Pumpkin or plain, these herb and spice filled, pillowy potato falafel are the perfect addition to your weekly performance meal prepping plan.
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
Prep Time: 30min | Cook Time: 20min
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. Potato Falafel Bowl 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).
Nutrition Calories266 Fat6g Sodium220mg Vitamin C20mg Carbohydrates50g Fiber9g Protein12g Potassium735mg Potatoes USA Disclaimer
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