Falafel Hash recipe

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Ingredients

3 tablespoons extra-virgin olive oil
1 onion, chopped
8 mushrooms, halved and sliced
4 garlic cloves, minced
1 yam, peeled and cubed
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon onion (nigella) seeds
1 teaspoon black mustard seeds
1 teaspoon chile powder
1 teaspoon paprika
1 teaspoon ground turmeric
½ head cauliflower, chopped
1 (15 ounce) can chickpeas, drained
½ teaspoon salt
ground black pepper to taste
¾ cup vegetable stock
1 tablespoon tomato paste
3 cups fresh spinach, coarsely chopped
1 bunch fresh parsley, finely chopped
1 lemon, juiced
1 lime, juiced

Nutrition Info

387.3 calories
carbohydrate: 62.5 g
cholesterol: : -
fat: 12.6 g
fiber: 13.1 g
protein: 10.6 g
saturatedFat: 1.7 g
servingSize: -
sodium: 683.3 mg
sugar: 7.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large flat-sided skillet over medium heat. Add onion, cook and stir until translucent, about 5 minutes. Add mushrooms and garlic, cook and stir until softened, about 2 minutes. Add yam and cook for 2 minutes.

  2. Stir cumin, coriander, onion seeds, black mustard seeds, chile powder, paprika, and turmeric into the skillet, cook and stir until evenly distributed, about 2 minutes. Add cauliflower, chickpeas, salt, and black pepper, stir until combined.

  3. Mix vegetable stock and tomato paste together in a small bowl, pour into the skillet. Cover and cook until yam is tender, about 15 minutes. Stir in spinach, parsley, lemon juice, and lime juice and cook until flavors combine, about 1 minute.

Recipe Yield

6 cups

Recipe Note

While I have made falafel before, I find that it's a whole process for patties that end up being a lot of extra work given that this recipe is, in essence, deconstructed then accompanied by other complementary vegetables.

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