Diva Tasting: Falafel Mushroom Loaf…

Falafel Mushroom Loaf


Cooking Spray

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 Egg

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

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