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
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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.
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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.
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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.
