Falafel-potato casserole
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
- Mix the first 5 ingredients to make ten falafel balls.
- Mix the potato slices and oil together in a baking pan or casserole dish.
- Place the falafel balls on top of the potatoes.
- Bake at 400 degrees for 30 minutes.
- Sprinkle cheese on top.
- 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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Do the balls flatten out and spread out during cooking or do they stay in ball form
Ryan in Canada at 6:56 a.m. November 21st, 2013
5hl1T
Hey, Ryan. The falafel mixes I’ve used have not flattened out. They remain as crunchy falafel balls amidst the potato slices.
Jerry Stratton in San Diego at 2:03 p.m. November 21st, 2013
N6+cw