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Moroccan-style Veggie Stew with Falafel
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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.
Prep Time10 mins
Cook Time45 mins
Total Time1 hr 20 mins
Course: Dinner
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)