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Falafel Mushroom Loaf

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Falafel Mushroom Loaf

Directions

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Ingredients :

  • cooking spray
  • 1 ¼ pounds cremini mushrooms
  • trimmed
  • 1 ¼ pounds shiitake mushrooms
  • trimmed
  • ½ onion
  • coarsely chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 clove garlic
  • smashed
  • ½ teaspoon ground cardamom
  • 2 tablespoons vegetable oil
  • divided
  • 1 (15 ounce) can cannellini beans
  • drained and rinsed
  • ¾ cup boxed falafel mix
  • ¾ cup coarsely chopped cilantro
  • ½ cup coarsely chopped parsley
  • 1 egg
  • 1 teaspoon kosher salt
  • Methods :

  • 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.
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