Meatless Monday: Falafel Stuffed Potatoes, Guest Post from Athletic Avocado


Happy Monday, Fit Foodie friends! So on Friday I promised you some very yummy guest posts this week and today I have the pleasure of welcoming Rachel and Bethany from Athletic Avocado!

athletic avocado

If you aren’t familiar with all the fantastic deliciousness they whip up, you need to be! And when I say deliciousness, I mean recipes like: Fluffer Nutter Ice Cream, Strawberry Lemon-Cream Pie Breakfast Pizza and Chocolate Peanut Butter Oatmeal Brulee…YUM! 

The recipe they are sharing today is no exception! I’ll let them take it from here. 😉 

 

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I love making recipes with potatoes.  They are so versatile and are like a blank canvas; they go well with almost any flavor! In our house we always have a plethora of potatoes and we always make them every night for dinner, either baked whole or cut into fries.I knew I needed to use up the can of opened chickpeas in the back of the fridge, but I just wasn’t sure what to make with them.

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A light bulb went off in my head, “how bout Falfels?”  But I don’t like making plain and simple recipes, I like to innovate and change them so they are unique.  So I combined the idea of the double-stuffed potato and the falafel to make falafel stuffed potatoes!  Wohoo!  Im a genius right?

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Falafel Stuffed Potatoes

Makes 4 potatoes

  • 4 potatoes, baked prior
  • 1/2 can chickpeas
  • 1/4 cup chopped parsley
  • 1/4 cup chopped green onions
  • 1 Tbsp. lemon juice
  • 1/2 tsp. garlic powder
  • 1/2 tsp. cumin
  • 1/4 tsp. turmeric
  • salt and pepper
  1. Preheat oven to 350 degrees.
  2. Cut the tops off of the potatoes and scoop out the insides until its hollow but sturdy.
  3. Place the insides of the potatoes in a food processor with remaining ingredients.  Blend until all ingredients are well combined.
  4. Scoop filling back into hollowed out potatoes and place on a cooking sheet soared with cooking spray.
  5. Bake for 20 minutes
You might also like:  5 Ways to Make Sweet Potatoes That Aren't Fries

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LOOKS SO GOOD! I can’t wait to try it when I get home from California! Thanks again to Bethany and Rachel for sharing.  

Remember to linkup if you have a meatless recipe to share! :) 

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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!

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