FALAFEL HASH

Falafel Hash image

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.

Provided by Kameron

Categories 100+ Everyday Cooking Recipes Vegan

Time 1h

Yield 4

Number Of Ingredients 22

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

Steps:

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.

Nutrition Facts : Calories 387.3 calories, Carbohydrate 62.5 g, Fat 12.6 g, Fiber 13.1 g, Protein 10.6 g, SaturatedFat 1.7 g, Sodium 683.3 mg, Sugar 7.1 g