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
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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