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Falafel Hash

4

0 min

Falafel Hash

Falafel Hash Photo 1

Category

Vegan Recipes

Time

0 min

Serving

4 persons

Calories

387

Rating

4.00★ (4)

Cuisine

Author: Victoria Buriak
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.

Ingredients

  • extra-virgin olive oil: 3 Tbsp
  • onion: 1 piece (chopped)
  • mushrooms, halved and: 8 piece (sliced)
  • garlic cloves: 4 piece (minced)
  • yam: 1 piece (cubed)
  • ground cumin: 2 tsp
  • ground coriander: 2 tsp
  • onion (nigella) seeds: 1 tsp
  • black mustard seeds: 1 tsp
  • chili powder: 1 tsp
  • paprika: 1 tsp
  • ground turmeric: 1 tsp
  • head cauliflower: 0.5 piece (chopped)
  • chickpeas: 1 can (15 ounce can, drained)
  • salt: 0.5 tsp
  • ground black pepper: (to taste)
  • vegetable stock: 0.75 cup
  • tomato paste: 1 Tbsp
  • spinach: 3 cups (chopped, fresh)
  • bunch fresh parsley: 1 piece (chopped)
  • lemon: 1 piece (juiced)
  • lime: 1 piece (juiced)

Metric Conversion

Stages of cooking

Falafel Hash Photo 21
Falafel Hash Photo 32
Falafel Hash Photo 43
  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.
    Falafel Hash Photo 2
  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.
    Falafel Hash Photo 3
  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.
    Falafel Hash Photo 4

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