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Mushroom & Haloumi Falafel

  • Serves: 30
  • Cooks In: 30 minutes
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Ingredients

400g button, cup or flat mushrooms
1 tbs olive oil, plus extra for cooking
1 brown onion, finely chopped
2 garlic cloves, crushed
1 tbs Greek seasoning
400g can chickpeas, rinsed, drained
1 bunch flat-leaf parsley leaves, chopped
150g haloumi, grated
1 egg
¾ cup dried breadcrumbs (packaged ones)
2 tbs tahini
¼ cup sesame seeds
1 cup Greek yoghurt
Lemon wedges and herbs to serve, optional

Method

1

Finely chop mushrooms by hand or put in a food processor, use pulse button to finely chop. Heat oil in a non-stick frying pan over high heat. Add mushrooms, onion and garlic, cook, stirring often, for 8 minutes or until all moisture has evaporated. Stir in seasoning, cook 1 minute. Set aside to cool for 10 minutes. Drain any excess moisture and transfer to a bowl. Wipe pan clean.

2

Meanwhile, process chickpeas, parsley, haloumi, egg, breadcrumbs and half the tahini until almost smooth. Add to mushrooms, season and mix well.

3

Roll one tablespoonful of mixture into a ball, then roll lightly in sesame seeds. Place on a tray. Repeat to make 30 falafels. Cover and refrigerate 30 minutes if time permits. Mix remaining tahini and yoghurt together. Refrigerate until ready to serve.

4

Shallow or deep fry falafel in batches, turning often for 5 minutes or until golden. Serve warm or room temperature with tahini yoghurt, lemon and herbs.

Ingredients

 400g button, cup or flat mushrooms
 1 tbs olive oil, plus extra for cooking
 1 brown onion, finely chopped
 2 garlic cloves, crushed
 1 tbs Greek seasoning
 400g can chickpeas, rinsed, drained
 1 bunch flat-leaf parsley leaves, chopped
 150g haloumi, grated
 1 egg
 ¾ cup dried breadcrumbs (packaged ones)
 2 tbs tahini
 ¼ cup sesame seeds
 1 cup Greek yoghurt
 Lemon wedges and herbs to serve, optional

Directions

1

Finely chop mushrooms by hand or put in a food processor, use pulse button to finely chop. Heat oil in a non-stick frying pan over high heat. Add mushrooms, onion and garlic, cook, stirring often, for 8 minutes or until all moisture has evaporated. Stir in seasoning, cook 1 minute. Set aside to cool for 10 minutes. Drain any excess moisture and transfer to a bowl. Wipe pan clean.

2

Meanwhile, process chickpeas, parsley, haloumi, egg, breadcrumbs and half the tahini until almost smooth. Add to mushrooms, season and mix well.

3

Roll one tablespoonful of mixture into a ball, then roll lightly in sesame seeds. Place on a tray. Repeat to make 30 falafels. Cover and refrigerate 30 minutes if time permits. Mix remaining tahini and yoghurt together. Refrigerate until ready to serve.

4

Shallow or deep fry falafel in batches, turning often for 5 minutes or until golden. Serve warm or room temperature with tahini yoghurt, lemon and herbs.

Mushroom & Haloumi Falafel

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