Falafel from yellow split-peas in tomato sauce & oven-baked potatoes
The most hearty dish that feels like home and is all you want to eat after a long day. The Ergon yellow split-peas falafel substitute the meatballs and offer a richer taste to the recipe, providing us with good protein. No need to mention the crispy potatoes, that are mixed with aromatic tomato sauce and will definitely make you drool over your dish!
Servings: 2
Time: 1 hr
Method:
1) Preheat the oven to 200°C and turn on your broiler. Peel off the potatoes and cut them lengthwise into 1/4 to 1/2 inch thick sticks. Drizzle them with olive oil and salt and bake for about 40 minutes until they become crispy on the outside.
2) Set a non-stick frying on medium fire and cook the Ergon Deli yellow split-peas falafels for 8-10 minutes.. When they are golden on the outside add the Ergon tomato and red sweet pepper sauce and cook for 6-7 more minutes on medium to high fire.
3) It’s time to serve! Put some potatoes and some falafels in tomato sauce on each plate and add some white cheese on top, followed by a drizzle of olive oil and fresh herbs if you fancy.
Ingredients:
Ergon Deli falafel yellow split-peas with fresh herbs (you’ll need 8 falafels)
380 g Ergon tomato and red sweet peppers sauce
4 medium potatoes
100 g white cheese of your choice (plant-based cheese that can be crumbled, anthotiro, feta, etc)
Salt
Olive oil
