Print Options:

Mushroom & Haloumi Falafel

Yields30 ServingsPrep Time30 minsCook Time30 minsTotal Time1 hr

 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

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.


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


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.


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.

Nutrition Facts

Servings 30