Crispy chickpea and herb patties on whipped potatoes with a cool sesame dressing.
4.5 pounds (2kg) Prepared Mashed Potatoes
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
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
Prep Time: 20min | Cook Time: 30min
Preheat the oven to 450 °F (232 °C).
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.
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.
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.
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)
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.
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.
If falafel is not an option, turkey meatballs can also be used.
Turkey Meatball Mashed Potato Bowl with Lemon Sesame Dressing
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