Main Dish

Potato Falafel Bowl

  • Ready Time: 50min
    No Reviews
  • Prep Time: 30min
    Cook Time: 20min
  • Potato Type: Russet
    Cuisine: Mediterranean
  • Serves: 12 Potato Falafel
    Prep Method: Baked
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Description

Recipe by: Danielle Judson Nutrition

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

  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).

Nutrition

Calories266
Fat6g
Sodium220mg
Vitamin C20mg
Carbohydrates50g
Fiber9g
Protein12g
Potassium735mg

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