Falafel Mushroom Loaf
4.0
(12)
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.
Recipe information
Total Time
2 hours 20 minutes plus cooling
Yield
4–6 servings
Ingredients
For the Meatloaf:
For the Tahini Sauce:
For Serving:
Preparation
Make the Meatloaf:
Step 1
Preheat oven to 350°F. Lightly coat a 8 1/2" x 4 1/2" x 2 1/2" loaf pan with cooking spray.
Step 2
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.
Step 3
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.
Step 4
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:
Step 5
While meatloaf cools, purée garlic, tahini, lemon juice, salt, and 1/2 cup water in food processer until very smooth.
Serve the meatloaf:
Step 6
Slice meatloaf into 2" pieces and transfer to a platter. Top with Tahini Sauce, pomegranate seeds, mint, and parsley.
Do ahead
Step 7
Loaf can be made 3 days ahead; Tahini Sauce can be made 1 day ahead. Keep both chilled.
Leave a Review
Reviews (12)
Back to TopThis loaf is delicious, especially with the tahini sauce. I've made is a couple of times and would probably make it more often if it wasn't so time consuming.
tikitown
Virginia Beach, VA
5/20/2021
Great recipe that I have made a number of times. Turns out delicious every time.
tikitown
Virginia Beach, VA
4/23/2020
From all the other reviews, I made the following modifications: Garlic 3 cloves Cumin 2 teaspoons Coriander 2 teaspoons Cardamom 1 teaspoon Just Egg (vegan egg) ½ cup (2 eggs equivalent) Used dried garbanzo beans, soaked overnight (1 cup) Used button and mini Bella mushrooms Sautéed mushrooms until no more liquid came out, 8 minutes Poked 4 holes in the top of the loaf with a wooden spoon handle Baked for 75 minutes Included peeled, seeded, diced cucumber with the pomegranate, for texture. The consistency and flavor was spot on. The only other difference that I would make is a sling for the loaf, likely out of tinfoil. This will allow for pan removal easily.
annmads
Chicago
12/30/2019
I haven't made this recipe yet, but it sounds great. A number of reviewers have remarked on the texture of this loaf (crumbly or soggy). I have found that baking veggie loaf recipes in muffin tins instead of loaf pans works far better. Thought I'd pass this tip along; hope it helps someone.
Susan in Toronto
12/20/2019
Would like to omit the egg to make it vegan. Go suggestions???
Anonymous
WA
11/23/2019
Used regular mushrooms. Otherwise followed the recipe exactly. The loaf is soft, though it held together. As I ate it, I thought this is food for someone without teeth. One of the reviewers suggested eating it with something crunchy- a very good suggestion. I should have served it with toasted pita bread, and then maybe I wouldn't have thought about eating it without dentures.
avih
Chicago
12/17/2017
If this recipe had called for regular mushrooms, I would have given this 3 stars. But I foolishly used wild mushrooms and feel like I wasted $30 worth of mushrooms. This really tastes like falafel -- the chickpea flour, chickpeas and parsley overwhelmed the mushrooms, making the use of expensive wild mushrooms pointless. If I'd used regular mushrooms, I would have given 3 stars, because it did taste good, though not "wow." If you like falafel, you'll like this. Also it's a time-consuming recipe -- about 2 hours from start of prep until sitting down to eat, so that knocks a star off. Too much time for a good, not great meal. Based on other reviews, I did double the cumin and coriander and added an extra egg. It still fell apart when slicing, but the tasted fine.
sandiegobaker
San Diego, Ca
4/6/2017
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