Falafel Hash Recipe

Falafel Hash Recipe

  • 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
  • 1/2 head cauliflower, chopped
  • 1 (15 ounce) can chickpeas, drained
  • 1/2 teaspoon salt
  • ground black pepper to taste
  • 3/4 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
  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.
  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.
  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.
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