Falafel Mushroom Loaf
2 Pounds Cremini Mushrooms, Trimmed
1 Pounds Shiitake Mushrooms, Trimmed
½ Onion, Coarsely Chopped
2 Teaspoons Ground Cumin
2 Teaspoons Ground Coriander
2 Clove Garlic, Minced
½ Teaspoon Ground Cardamom
2 Tablespoons Vegetable Oil, Divided
1 (15 Ounce) Chickpeas Rinsed And Drained
¾ Cup Boxed Falafel Mix
½ Cup Panko Bread Crumbs
¾ Cup Coarsely Chopped Cilantro
½ Cup Coarsely Chopped Flat Leaf Parsley
1 Teaspoon Kosher Salt
Step 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a loaf pan with cooking spray.
Step 2 Combine cremini mushrooms, shiitake mushrooms, onion, cumin, coriander, garlic, and cardamom in a large bowl. Place half of the mushroom mixture in a food processor; pulse until coarsely chopped. Repeat with remaining mushroom mixture.
Step 3 Heat 1 tablespoon oil in a large skillet over medium-high heat. Add half of the chopped mushroom mixture; cook, stirring occasionally, until the edges begin to crisp, about 5 minutes. Transfer to a bowl. Repeat with remaining oil and mushroom mixture.
Step 4 Pulse cannellini beans in the food processor until coarsely chopped; add to the bowl with cooked mushroom mixture. Add falafel mix, cilantro, parsley, egg, and salt. Stir gently to combine. Spoon mixture into the prepared loaf pan.
Step 5 Bake in the preheated oven until edges are browned and the center is completely set, 75 to 90 minutes. Cool pan on a wire rack, about 30 minutes. Invert onto a cutting board and slice. Servings 8