Falafel Hash Recipes

Steps:

• 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.

Steps:

• Drain and rinse both the fava beans as well as the chickpeas. Combine both beans in the bowl of a food processor, along with the onion, parsley, cilantro, garlic, cumin, baking soda, salt, ground coriander, and cayenne, and pulse, scraping down the sides of the bowl as necessary, until a coarse paste is formed. Add 1 or 2 tablespoons of water, if needed to make the paste hold together - you will have to remove the lid of the processor and check this by pressing some of the mixture together between your fingers. Add a bit more water, if necessary. Transfer to a bowl and set aside to rest for about 30 minutes.
• Preheat at least 3-inches of oil in a saucepan or a deep-fryer to 350 degrees F.
• Scoop the fava-chick pea mixture into 1 1/2 to 2-tablespoon increments and, using your hands, shape into balls or patties about 1 1/2 to 2-inches in diameter. Gently lower the falafel balls into the hot oil (these are fragile - do not drop them or they will fall apart.) Fry the falafel in batches until crisp and brown, turning to promote even browning, 2 to 2 1/2 minutes. Transfer to paper-lined plates to drain briefly before serving with the Tahini Sauce and pita bread, if using.
• Make the sauce by combining the tahini paste, lemon juice, and garlic in a bowl and stirring to combine. Add the water a little at a time as needed to form a smooth, creamy sauce approximately the thickness of heavy cream. (Note that the sauce might appear to separate for a bit before enough water has been added; just keep adding more water bit by bit and stirring until the sauce comes together.) Season to taste with salt and more lemon juice, if necessary. Transfer to a nonreactive container and refrigerate until ready to serve the falafel.

Steps:

• Preheat the grill to its highest setting and line a baking tray with foil. Slice 2 garlic cloves in half lengthways. Make a deep slit in the side of each aubergine and pus two halves of garlic into each one. Place them on the tray and drizzle with 1tbsp of the oil and place under grill for 20mins. Turn the hallway through. Cook until soft and lightly scorched.
• Cool, and slice off stalk. Slice each aubergine open and scoop out the flesh and garlic onto a chopping board. Discard the skin. Top the aubergine with tahini, juice from half the lemon, 2tbsp of the oil and season generously. Chop all the ingredients together to make a paste. Season to taste again, then transfer to a dish and top with a little more oil.
• Place the chickpeas in a saucepan, cover with water and bring to the boil. Simmer for 5mins then drain and cool.
• Heat the remaining 3tbsp olive oil in a frying pan and add red onion over a high heat. Fry for 3mins until starting to soften. Chop the last garlic clove and add to the pan. Fry for 3-4mins until onion is soft. Add chickpeas and carrots, stir and fry for 1min. Mash the chickpeas until half are crushed using a fork or potato masher. Remove from the heat and stir through remaining lemon juice and coriander. Season to taste. Serve the hash with the aubergine dip, warmed pittas, olives with feta, hot chilli sauce and lemon wedges.