This falafel mushroom loaf is a flavorful and nutritious vegetarian dish that can be enjoyed by all. It combines the earthy flavors of mushrooms with the aromatic spices of falafel to create a delicious loaf that is perfect for dinner or as a main course. The loaf is packed with protein and fiber from the chickpeas and mushrooms, making it a filling and satisfying meal. Serve it with a side salad or some freshly baked bread for a complete and wholesome meal.
Ingredients
- 1 cup dried chickpeas, soaked overnight
- 1 cup mushrooms, finely chopped
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon baking soda
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- Vegetable oil for frying
Directions
- Rinse and drain the soaked chickpeas. Place them in a food processor and pulse until coarsely ground.
- Transfer the chickpeas to a large mixing bowl. Add the mushrooms, onion, garlic, parsley, cilantro, cumin, coriander, baking soda, flour, salt, and pepper. Mix well until all the ingredients are evenly combined.
- Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow the mixture to firm up.
- Preheat the oven to 375°F (190°C).
- Heat vegetable oil in a frying pan over medium heat.
- Form the chickpea-mushroom mixture into a loaf shape and carefully transfer it to the hot oil. Fry until golden brown on all sides, then remove from the pan and place on a baking sheet lined with parchment paper.
- Bake the loaf in the preheated oven for 20-25 minutes, until it is cooked through and firm.
- Remove from the oven and let it cool for a few minutes. Slice and serve warm.
- Enjoy your delicious falafel mushroom loaf!
