ingredients
directions
The night before…
Blend the following ingredients in a food processor until smooth: peeled potato, onion, chick peas, garlic and spice.
Store in refrigerator overnight.
Add ground beef to bread crumb-milk mixture. Combine with your hands or with a fork.
Store in refrigerator overnight.
Pour crushed almonds onto a piece of waxed paper.
Mix in baking soda into the falafel mixture.
Spoon a large meatball size amount of falafel mixture onto the crushed almonds. Lift the wax paper from all directions to coat the falafel.
Pick up the coated mixture, form into a ball and set aside.
Repeat these steps until all the mixture is coated & formed.
Heat oil in a medium size fry pan on med-high heat.
Fry falafels in oil turning to brown all sides.
Remove with a slotted spoon to a piece of parchment paper.
Falafels can be kept warm in the oven, uncovered at 200° F (95º C).
Form meatballs into bite size pieces adding to a large nonstick stove top pan at medium heat. Add meatballs to pan as you form them.
Bring water to a boil in a large stove top pot.
Place potatoes into boiling water. Reduce heat and set timer for 12 minutes. Potatoes are ready when you can easily poke through them with a fork.
Once meatballs have browned thoroughly…
Add beef broth to the uncleaned meatball pan and stir to mix in the browned parts from the pan. Add soy sauce & pepper to pan.
Blend flour and water in a cup until smooth.
Whisk into pan until smooth.
Whisk cream and milk into the uncleaned meatball pan.
Return the meatballs to pan. Stir and reduce heat to simmer.
Break lettuce directly into salad spinner. Rinse off lettuce and spin dry.
Place in a large salad bowl.
Slice any leftover veggies you have on hand, and add to lettuce. Serve with your favorite dressing.
Serve falafels with lingonberries.