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Suggest a better descriptionPreheat oven to 475 degrees. In covered saucepan, boil potato with 1/2 cup water and salt on high heat until tender, about 6 minutes. Mash potato with cooking water. Add remaining water and falafel mix to mashed potato; let cool slightly. Mix in peas and carrots. Press mixture into lightly oiled 7x11 inch baking pan. Bake for 15 minutes. While loaf is baking, heat oil in large skillet over medium-high heat. Cook onions until browned, shaking and stirring more frequently as moisture is released, about 10 minutes. Stir in vinegar; remove onions from heat. Cut loaf into serving portions; top with onions. Makes 6 servings, 5g total fat per serving. | Recipe by: October 1996 Vegetarian Times
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Serving Size: 1 Serving (41g) | ||
Recipe Makes: 6 servings | ||
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Calories: 139 | ||
Calories from Fat: 74 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.2g | 11 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 0mg | 0 % | |
Sodium 110mg | 4 % | |
Potassium 222.8mg | 6 % | |
Total Carbohydrate 12.1g | 4 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 12g | ||
Protein 5g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 139
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