Instructions: Preheat 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.