FALAFEL MUSHROOM LOAF

facebook share image   twitter share image   pinterest share image   E-Mail share image



Falafel Mushroom Loaf image

This hearty meatless loaf combines earthy wild mushrooms with classic falafel spices. A lemony tahini sauce takes the place of gravy and bright pomegranate seeds lend flair.

Provided by Katherine Sacks

Categories     Mushroom     Dinner     Vegan     Vegetarian     Healthy     Chickpea     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 4-6 servings

Number Of Ingredients 24

For the Meatloaf:
Nonstick vegetable cooking spray
2 1/2 pounds mixed wild mushrooms, trimmed
1 medium onion, coarsely chopped
1 garlic clove, peeled, smashed
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
2 tablespoons vegetable oil, divided
1 (15-ounce) can chickpeas, rinsed, drained
1 large egg
3/4 cup chickpea flour
3/4 cup coarsely chopped cilantro
1/2 cup coarsely chopped parsley
2 teaspoons kosher salt
For the Tahini Sauce:
1 garlic clove, peeled
1/2 cup tahini
5 tablespoons fresh lemon juice (from about 2 lemons)
1 teaspoon kosher salt
For Serving:
1 pomegranate, seeds reserved
2 tablespoons coarsely chopped mint
2 tablespoons coarsely chopped parsley

Steps:

  • Make the Meatloaf:
  • Preheat oven to 350°F. Lightly coat a 8 1/2" x 4 1/2" x 2 1/2" loaf pan with cooking spray.
  • Working in batches, pulse mushrooms, onion, garlic, coriander, cumin, and cardamom in a food processor, scraping down sides as needed, until coarsely chopped, 30-45 seconds; transfer to a large bowl.
  • Heat oil in a large skillet over medium-high. Add half of the mushroom mixture and cook, stirring occasionally, until the edges begin to crisp, about 5 minutes. Transfer to another large bowl; repeat with remaining mushroom mixture.
  • Meanwhile, pulse chickpeas in food processor until coarsely chopped; add to bowl with cooked mushroom mixture. Add egg, chickpea flour, cilantro, parsley, and salt and gently stir to combine, being careful not to mash mixture too much. Spoon mixture into prepared loaf pan and bake until edges are browned and center is completely set, 75-90 minutes. Transfer pan to a wire rack and let cool 30 minutes, then invert onto a cutting board.
  • Make the Tahini Sauce:
  • While meatloaf cools, purée garlic, tahini, lemon juice, salt, and 1/2 cup water in food processer until very smooth.
  • Serve the meatloaf:
  • Slice meatloaf into 2" pieces and transfer to a platter. Top with Tahini Sauce, pomegranate seeds, mint, and parsley.
  • Do ahead
  • Loaf can be made 3 days ahead; Tahini Sauce can be made 1 day ahead. Keep both chilled.

Khan Hoti
[email protected]

This recipe is a keeper! I'll definitely be making it again.


Headsh6t Gaming
[email protected]

I've made this loaf several times now, and it's always a hit. It's a great dish to serve for a crowd, and it's also a great way to use up leftover falafel and mushrooms.


Edwin Sosa
[email protected]

This loaf was easy to make and turned out great! I followed the recipe exactly, and it was perfect.


BEATS BY PIUSOUNDS
[email protected]

I'm not usually a fan of falafel, but I really enjoyed this loaf. The mushrooms added a nice savory flavor, and the tahini sauce was the perfect complement.


Martin Shaw
[email protected]

This loaf is a great way to use up leftover falafel and mushrooms. It's also a great option for a vegan or vegetarian main course.


Hemji Makwana
[email protected]

I made this loaf for a potluck, and it was a huge success! Everyone loved it, and I got lots of requests for the recipe.


Faizan Naseer
[email protected]

This recipe was a disaster! The loaf fell apart when I tried to slice it, and it was so dry and crumbly that it was inedible. I'm not sure what went wrong, but I won't be trying this recipe again.


mithu Ghosh
[email protected]

Meh.


Susith fernando
[email protected]

This loaf was a bit dry for my taste, but the flavor was good. I think I'll add more moisture next time, maybe some extra tahini or vegetable broth.


Hubert Mellis
[email protected]

I was a bit skeptical about this recipe, but I'm so glad I tried it. The loaf was delicious and packed with flavor. I'll definitely be making it again.


Louis Eyram
[email protected]

This recipe was easy to follow, and the loaf turned out perfectly. I'll definitely be making it again.


Thelma Ravela
[email protected]

I'm not a vegan, but I really enjoyed this loaf. It was hearty and satisfying, and I loved the crispy crust.


Leighton Johnson
[email protected]

This falafel mushroom loaf was a hit at our dinner party! It was so flavorful and moist, and the combination of falafel and mushrooms was unique and delicious.