Falafel Mushroom Loaf
Serves: 2
Brad Rosenbaum
1 January 1970
Based on User reviews:
58
Spice
37
Sweetness
46
Sourness
45
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 medium
Onion (coarsely chopped)1 tsp
Ground Coriander1 tsp
Ground Cumin1 tsp
Ground Cardamom2 tbsps
Vegetable Oil (divided)1 large
Egg3 cup
Chickpea Flour2 tbsps
Parsley (coarsely chopped)1 tsp
Kosher Salt1 cup
Tahini2 tbsps
Mint (coarsely chopped)Directions:
1
Make the Meatloaf: Preheat oven to 350°F
2
Lightly coat a 8 1/2" x 4 1/2" x 2 1/2" loaf pan with cooking spray
3
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
4
Heat oil in a large skillet over medium-high
5
Add half of the mushroom mixture and cook, stirring occasionally, until the edges begin to crisp, about 5 minutes
6
Transfer to another large bowl; repeat with remaining mushroom mixture
7
Meanwhile, pulse chickpeas in food processor until coarsely chopped; add to bowl with cooked mushroom mixture
8
Add egg, chickpea flour, cilantro, parsley, and salt and gently stir to combine, being careful not to mash mixture too much
9
Spoon mixture into prepared loaf pan and bake until edges are browned and center is completely set, 75–90 minutes
10
Transfer pan to a wire rack and let cool 30 minutes, then invert onto a cutting board
11
Preheat oven to 350°F
12
Lightly coat a 8 1/2" x 4 1/2" x 2 1/2" loaf pan with cooking spray
13
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
14
Heat oil in a large skillet over medium-high
15
Add half of the mushroom mixture and cook, stirring occasionally, until the edges begin to crisp, about 5 minutes
16
Transfer to another large bowl; repeat with remaining mushroom mixture
17
Meanwhile, pulse chickpeas in food processor until coarsely chopped; add to bowl with cooked mushroom mixture
18
Add egg, chickpea flour, cilantro, parsley, and salt and gently stir to combine, being careful not to mash mixture too much
19
Spoon mixture into prepared loaf pan and bake until edges are browned and center is completely set, 75–90 minutes
20
Transfer pan to a wire rack and let cool 30 minutes, then invert onto a cutting board
21
Make the Tahini Sauce: While meatloaf cools, purée garlic, tahini, lemon juice, salt, and 1/2 cup water in food processer until very smooth
22
While meatloaf cools, purée garlic, tahini, lemon juice, salt, and 1/2 cup water in food processer until very smooth
23
Serve the meatloaf: Slice meatloaf into 2" pieces and transfer to a platter
24
Top with Tahini Sauce, pomegranate seeds, mint, and parsley
25
Slice meatloaf into 2" pieces and transfer to a platter
26
Top with Tahini Sauce, pomegranate seeds, mint, and parsley
27
Do ahead Loaf can be made 3 days ahead; Tahini Sauce can be made 1 day ahead
28
Keep both chilled
29
Loaf can be made 3 days ahead; Tahini Sauce can be made 1 day ahead
30
Keep both chilled