Name: Falafel Mushroom Loaf
Cook time: 50 minutes
Total time: 2 hours 20 minutes plus cooling
Yield: 4–6 servings
Ingredients: Nonstick vegetable cooking spray; 2 1/2 pounds mixed wild mushrooms, trimmed; 1 medium onion, coarsely chopped; 1 garlic clove, peeled, smashed; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1/2 teaspoon ground cardamom; 2 tablespoons vegetable oil, divided; 1 (15-ounce) can chickpeas, rinsed, drained; 1 large egg; 3/4 cup chickpea flour; 3/4 cup coarsely chopped cilantro; 1/2 cup coarsely chopped parsley; 2 teaspoons kosher salt; 1 garlic clove, peeled; 1/2 cup tahini; 5 tablespoons fresh lemon juice (from about 2 lemons); 1 teaspoon kosher salt; 1 pomegranate, seeds reserved; 2 tablespoons coarsely chopped mint; 2 tablespoons coarsely chopped parsley

Photo by Chelsea Kyle, Food Styling by Ali Nardi

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 notes

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