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Falafel bowl with baby potatoes & eggplant
Falafel bowl with baby potatoes & eggplant
801kcal Per person
18g Protein
67g Carbs
51g Fat
16g Fiber
Ingredients
- ½ pound baby potatoes (227 g)
- 1 ½ tablespoon olive oil (23 ml)
- 1 teaspoon ground cumin (2 g)
- 1 teaspoon paprika (ground spice) (2 g)
- 8 falafel
- 1 eggplant
- 1 handful mixed salad (30 g)
- 2 tablespoons hummus (40 g)
Preparing this recipe
- Preheat the oven to 390°F (200°C).
- Halve the baby potatoes. Mix the baby potatoes in a bowl with half of the oil, cumin powder, paprika powder and some salt and pepper. Place the baby potatoes on a baking tray lined with parchment paper and put it in the oven. Bake the baby potatoes for 17 minutes until golden brown and crispy.
- Place the falafel balls on the baking tray for the last 8 minutes and bake them until golden brown in the oven.
- Slice the eggplant. Brush the eggplant slices with the remaining oil and season with some salt and pepper. Heat a (griddle) pan and grill the eggplant slices for 2 minutes on each side.
- Spread the lettuce on a platter and add the baby potatoes, eggplant and falafel. Serve with hummus.
Requisites:
- Baking sheet with parchment paper
Tip van FitChef
This falafel bowl is also delicious with a dressing made of 2 tablespoons of yogurt, a squeeze of lemon juice, garlic, honey and some mustard.
