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Falafel Hash
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Prep Time:
35 minutes
Cook Time:
25 minutes
Total Time:
60 minutes
Indian spiced falafel hash - a satisfying vegetarian/vegan meal for busy weeknights.
Ingredients:
  • 3 tablespoons extra-virgin olive oil
  • 8 mushrooms, halved and sliced
  • 4 garlic cloves, minced
  • 1 yam, peeled and cubed
  • 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
  • 0.5 head cauliflower, chopped
  • 1 (15 ounce) can chickpeas, drained
  • ground black pepper to taste
  • 0.75 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
Instructions:
  • In a large skillet over medium heat, heat oil. Sauté onion until translucent, about 5 minutes. Stir in mushrooms and garlic, cook until softened, about 2 minutes. Add yam and cook for an additional 2 minutes.
  • Combine cumin, coriander, onion seeds, black mustard seeds, chile powder, paprika, and turmeric in the skillet, stirring until fragrant for about 2 minutes. Mix in cauliflower, chickpeas, salt, and black pepper until well combined.
  • Blend vegetable stock and tomato paste in a small bowl, then transfer to the skillet. Cover and simmer until the yam is tender, approximately 15 minutes. Add spinach, parsley, lemon juice, and lime juice, and cook for another minute until flavors meld.

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