Moroccan-style Veggie Stew with Falafel
This has quickly become a family favorite. It is rich in flavor coming from all the spices and super easy to make. You will not regret making this one at home.
Servings: 2
Calories: 350kcal
Ingredients
For the falafel (makes about 16 small falafel balls)
- 1.5 cups cooked or canned chickpeas (½ cup dried = 1.5 cup cooked = 1 15 oz can drained)
- 1/3 cup onion finely chopped
- 1/2 teaspoon lime or lemon zest
- 1/4 cup fresh parsley chopped
- 1/2 teaspoon allspice
- 1 tablespoon flour of your choice (GF if needed)
- black pepper to taste
- sea salt to taste
- 1 tablespoon extra-virgin olive oil
- 1/2 lime or lemon juice only (use less if using lemon, ½ lime = 1 tbsp juice)
- 1 teaspoon chili paste or harissa (for spicy version)
For the stew:
- 1/2 cup onion chopped
- 2-3 cloves garlic minced
- 2 cups eggplant chopped
- 1/2 cup carrot chopped
- 2 cups tomato chopped
- 2 cups fresh spinach shredded
- 1 teaspoon ground coriander seeds
- 1-2 teaspoons ground cumin seeds
- 1/2 teaspoon allspice
- 1/2 teaspoon dried thyme
- black pepper to taste
- sea salt to taste
- 1 cup water or vegetable stock
- 1/4-1/3 cup pomegranate seeds (Garnish)
Instructions
For the stew:
- In a large skillet or pot, heat cooking oil over medium heat. Cook onions for 2 minutes, add garlic and cook for 2-3 minutes more. Stir regularly.
- Add eggplant and carrot, cook for 2-3 minutes, before adding tomatoes, water, and herbs. Cover and simmer for 30-40 minutes, or until carrots are soft.
- Last 5 minutes of simmering, add spinach.
Meanwhile:
- Add all falafel ingredients, except onions, to a blender or food processor and process until crumbly, smooth-ish. Think minced beef-like. When too wet add a little more flour, too dry add water or nut butter works too.
- Add onion to the mixture and gently stir with a fork until combined.
- Preheat oven to 350F or 180C.
- Make small firm balls and cook on a parchment lined baking sheet for 15-20 minutes, or until nicely browned.
- Serve with veggie stew.
Notes
Many of us buy canned chickpeas because of the long soaking and cooking times. But did you know that you could soak and cook a big batch and freeze them for later use? Click here for more info (there's also a quick cooking method in there if you forgot to soak the chickpeas overnight)