- cooking spray
- 1 1/4 pounds cremini mushrooms, trimmed
- 1 1/4 pounds shiitake mushrooms, trimmed
- 1/2 onion, coarsely chopped
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 clove garlic, smashed
- 1/2 teaspoon ground cardamom
- 2 tablespoons vegetable oil, divided
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 3/4 cup boxed falafel mix
- 3/4 cup coarsely chopped cilantro
- 1/2 cup coarsely chopped parsley
- 1 egg
- 1 teaspoon kosher salt
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a loaf pan with cooking spray.
- 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.
- 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.
- 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.
- 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.
04/30/2018
recipepes.com
Falafel Mushroom Loaf, recipe
PT15M
PT1H
5
455 calories
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