Falafel Mushroom Loaf

Shiitake and cremini mushrooms combine with cannellini beans, spices, and fresh herbs in this vegetarian loaf that tastes like falafel.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 25 mins
• Total Time: 1 hr 55 mins
• Calories: 173 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a loaf pan with cooking spray.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.