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Falafel Hash

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"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 cals
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 g fat; 62.9 g carbohydrates; 10.8 g protein; 0 mg cholesterol; 683 mg sodium. Full nutrition

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