Preheat oven to 400°. Spray rimmed baking pan with cooking spray. Place potato on prepared pan; spray with cooking spray. Bake potato 20 minutes or until tender.
Prepare quinoa as label directs; cool.
Spray second rimmed baking pan with cooking spray. In food processor, pulse egg, flour, potato, quinoa and 1/4 teapsoon each salt and pepper, until smooth. Using a 1 1/2-inch ice cream scoop, scoop potato mixture into 12 balls onto prepared pan. Bake 25 minutes or until golden brown and crisp, turning once.
Heat grill pan over medium-high heat. Spray corn with cooking spray; place corn on hot grill pan and cook 5 minutes or until grill marks appear, turning occasionally. Cut corn kernels from cob.
Divide spinach into 4 bowls; top with falafel, corn, avocado and tomato. Drizzle with ranch dressing; cut corn kernels from cob.
Make it Gluten Free: Dependent on using a Gluten Free flour and ranch dressing.
Ingredients
Directions
Preheat oven to 400°. Spray rimmed baking pan with cooking spray. Place potato on prepared pan; spray with cooking spray. Bake potato 20 minutes or until tender.
Prepare quinoa as label directs; cool.
Spray second rimmed baking pan with cooking spray. In food processor, pulse egg, flour, potato, quinoa and 1/4 teapsoon each salt and pepper, until smooth. Using a 1 1/2-inch ice cream scoop, scoop potato mixture into 12 balls onto prepared pan. Bake 25 minutes or until golden brown and crisp, turning once.
Heat grill pan over medium-high heat. Spray corn with cooking spray; place corn on hot grill pan and cook 5 minutes or until grill marks appear, turning occasionally. Cut corn kernels from cob.
Divide spinach into 4 bowls; top with falafel, corn, avocado and tomato. Drizzle with ranch dressing; cut corn kernels from cob.