Mimsy Were the Borogoves

Food: Recipes, cookbook reviews, food notes, and restaurant reviews with a heavy emphasis on San Diego. Unless otherwise noted, I have personally tried each recipe that gets its own page, but not necessarily recipes listed as part of a cookbook review.

Falafel-potato casserole

Jerry Stratton, May 4, 1996

This is an easy au-gratin-style potato dish topped with moderately spicy falafel “meatballs”.

Servings: 3
Preparation Time: 45 minutes

Ingredients

  • 1 cup dry falafel mix
  • 1 tablespoon olive oil
  • pinch of pepper
  • 4 cloves garlic, crushed
  • 3/4 cup water
  • 1 large potato, sliced thin
  • 1/2 cup olive oil or butter
  • 1 cup grated cheese, loosely packed

Steps

  1. Mix the first 5 ingredients to make ten falafel balls.
  2. Mix the potato slices and oil together in a baking pan or casserole dish.
  3. Place the falafel balls on top of the potatoes.
  4. Bake at 400 degrees for 30 minutes.
  5. Sprinkle cheese on top.
  6. Continue baking 10 minutes.

Good dry falafel mix is hard to find, but it’s a lot easier than making it yourself from chickpeas. I generally use the bulk mix from Whole Foods.

Cheddar cheese is best on this, but any meltable cheese will do. It neither tastes like nor is a healthy dish.

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