Falafel Hash

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.

• Preparation Time: 35 mins
• Cooking Time: 25 mins
• Total Time: 60 mins
• Calories: 387 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.