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Falafel Hash

Rated as 4 out of 5 Stars

"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."
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1 h servings 390
Original recipe yields 4 servings (6 cups)


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  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.


  • Cook's Note:
  • Use split or whole mustard seeds.

Nutrition Facts

Per Serving: 390 calories; 12.7 62.9 10.8 0 683 Full nutrition

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It was a pretty simple meal to make, but my fiancé and I thought it needed “a little something” added to it, but we couldn’t figure out what. I would make this again but add corn or maybe diced ...