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26Ingredients
70Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 4 potatoes (medium size, or sweet potates or a mix)
- 2 cloves garlic (finely minced)
- 2 Tbsp. fresh parsley (or basil chopped)
- 1 Tbsp. kosher salt
- pepper (to taste)
- 1/4 cup olive oil
- 4 oz. blue cheese (crumbled)
- 16 oz. chickpeas (2 cans, drained and rinsed)
- 1/2 sweet onion (roughly chopped)
- 2 cloves garlic
- 1 Tbsp. olive oil
- 1/2 cup whole wheat flour (or all-purpose)
- 2 tsp. baking powder
- 1 tsp. cumin
- 1 pinch salt
- pepper
- 1 bunch fresh cilantro (small)
- 1 cup buffalo sauce (prepared)
- 4 pita bread ([homemade | https://www.halfbakedharvest.com/traditional-greek-, /] or store-bought pitas warmed)
- 1/2 cup ranch dressing ([your favorite, | https://www.halfbakedharvest.com/black-pepper-rub-chicken-fingers-greek-yogurt-ranch/])
- 1/3 cup plain greek yogurt
- 1/2 tsp. apple cider vinegar
- 2 tsp. dried oregano
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. olive oil
- 1/2 hothouse cucumber (chopped)
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Reviews(1)
Nyssa Bowen 5 years ago
This was a very involved recipe. If you are going to try this I recommend not dumping everything into the food processor at once. I air fried the falafels and that turned out fine. The potatoes also turned out good.