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.
Notes
If falafel is not an option, turkey meatballs can also be used.
Nutrition
Calories410
Fat22g
Sodium410mg
Cholesterol15
Vitamin C11mg
Carbohydrates39g
Fiber1g
Protein16g
Potassium668mg
Sugar4g
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