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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.
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)
Tahini for drizzling
Prep Time: 30min | Cook Time: 20min
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!
Nutritonals are for the potato falafel only and per serving (3 potato falafel).
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