Surprise your taste buds by adding potatoes to the classic Falafel. The potatoes help produce a moist inside and help you stay full!
8 cups Dehydrated Shredded Potatoes
40 ounces Hot Water (for potatoes)
4 cups Onions, Diced
4 tablespoons Garlic, Minced
2 tablespoons Lemon Zest
2 cups Parsley, Chopped
2 cups Cilantro, Chopped
1 cup Mint, Chopped
4 tablespoons Cumin, Ground
5 cups Falafel Chickpea Mix
1 cup Potato Flakes
2 tablespoons Salt, Kosher
2 cups Hot Water (for falafel mix)
As needed Frying Oil
Prep Time: 60min | Cook Time: 20min
Spudlafel Recipe Directions:
Rehydrate shredded potatoes with boiling hot water in mixing bowl. Use just enough water to cover the potatoes. Set aside covered in plastic wrap for at least 15 minutes. Drain before using.
In a food processor, add onion, garlic lemon zest, parsley, cilantro, and mint. Pulse until ingredients are finely minced. Add the rehydrated potatoes and pulse until the shreds achieve a rough chop appearance.
In a large bowl, combine the potato-aromatics mixture with the falafel mix, potato flakes, cumin, and salt. Mix well.
Add the hot water to the falafel and potato mixture. Add just enough water for the mixture to be sticky but still come together as a ball when pressed. The lightness of the falafel depends on the texture of this mix. Set aside for 10-15 minutes to rest.
Test the falafel for flavor at this point and adjust salt and spices as necessary.
Prepare a lined baking sheet. Using a 2 oz scoop, make falafel balls and gently press to make a fat patty. These patties can be refrigerated for up to 2 days before frying.
Fry patties in 350F oil for 4-5 minutes or until dark golden brown on the outside. When opened the patty should be steaming and the potatoes & chickpeas fully cooked. Texture is soft and light with no graininess from the dried chickpeas. Serve hot.
Serve with prepared hummus, tzatziki, and other Mediterranean favorites.
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