Falafel Hash Recipe

Prep Time::35 mins

Cook Time::25 mins

Total Time:: 1 hr

Servings::4

Yield::6 cups

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

Directions

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.

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.

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.

Cook's Note:

Use split or whole mustard seeds.

By skill

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