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.


Recipe Summary

35 mins
25 mins
1 hr
6 cups


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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

387 calories; protein 10.6g 21% DV; carbohydrates 62.5g 20% DV; fat 12.6g 19% DV; cholesterolmg; sodium 683.3mg 27% DV. Full Nutrition

Reviews (2)

Read More Reviews
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
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 tomatoes next time. Read More
Rating: 5 stars
This dish was wonderful! I didn’t add a few things like spinach and vegetable broth, but instead added home grown tomatoes and juice instead. This is a keeper. Read More