potato falafel

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Lunchbox Inspo x Taters ~ a recipe perfect for packed lunches all year long. Light, fresh and oh-so-good gut-healthy. From the gut expert herself, the Fairy Gutmother! Carley presents her new potato recipe that even includes our favorite La Salle Shallots ~

The Fairy Gutmother showcasing her gut-healthy lunchbox inspo with taters

Watch the recipe video here

What’s great about this recipe for a packed lunch option is it tastes great cold. This recipe also incorporates baking rather than frying to be more gut-healthy, but the cooking method also helps with keeping the falafel from getting soggy .. and just making cooking these babies easier too!

FALAFEL INGREDIENTS

Cook Time: 1 Hour Serves: 4

  • 1 can chickpeas

  • 1/2 cup mashed Russet potatoes

  • 3 cloves garlic, mashed

  • shallot onion, roughly chopped

  • 4 tbs parsley, roughly chopped

  • 2 tbs dill, roughly chopped

  • 1 tsp cumin

  • 1 tsp coriander

  • 1/2 tsp sea salt

  • 1 egg

  • 4 tbs oil of choice (olive oil, avocado oil, sunflower oil)

  • 2 tbs almond flour

  • 2 tsp baking powder

  • 1 lemon, juiced

DILL SAUCE INGREDIENTS

  • sour cream (or unsweetened plain Greek yogurt works too)

  • fresh dill

  • garlic, mashed (to preference)

  • sea salt & pepper

  • a dash of lemon juice and lemon zest

HUMMUS INGREDIENTS

  • 1/4 cup tahini (ground sesame seeds)

  • 1/2 fresh lemon, juiced

  • lemon zest

  • 3 tbs cold water

  • 1 cup chickpeas, soaked and cooked

  • 1/2 tsp sea salt

  • 1/3 cup + 2 tbs chicken bone broth

POTATO FALAFEL DIRECTIONS

  1. Preheat oven to 400°F.

  2. If have not peeled, boiled and mashed the potatoes, do so here. Usually 20-30 minutes boiled. Can mash by hand or use a food processor, blender or mixer.

  3. Combine chickpeas, mashed potatoes, mashed garlic, chopped shallot onions, parsley, dill, cumin, coriander, baking powder, almond flour, and sea salt in a food processor and pulse a few times until combined but not thoroughly mixed.

  4. Add in an egg, and pulse until well combined—should turn into a dough consistency.

  5. Scoop out a tablespoon of the mixture, roll into balls, and place onto a baking sheet lined with parchment paper. Gently press on the falafels so that they become mini patties but careful not to press too hard. You don’t want to get them too thin.

  6. Drizzle the falafel patties with 2 tbs oil, reserve the other half, and place them in the oven for 10 minutes.

  7. Remove falafel from oven, flip each patty to opposite side, and drizzle with remaining oil. Place in oven for another 10 minutes.

  8. Remove from oven and serve with Dill Sauce or Hummus. Enjoy!

DILL SAUCE DIRECTIONS

Easiest sauce ever. Chop and mash the garlic, and then just mix everything together based on preference of dill. So fresh and light. Our H2A Anna from Moldova says her family makes this dip every evening to have as a side with any of their dishes. It’s absolutely delicious.

HUMMUS DIRECTIONS

  1. Combine tahini, lemon juice + zest, and water in a food processor or blender until creamy. You may need to add more water—you just want the texture to be smooth.

  2. Add chickpeas, salt, and broth to blend until well-combined.

  3. Garnish with oil, a sprinkle of extra salt, and chopped parsley. Enjoy!

This recipe was created exclusively for Strohauer Farms by the Fairy Gutmother, Carley Smith.