This loaf is great for those who love the flavor of falafel. The leftovers also make great sandwiches!

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Recipe Summary

prep:
30 mins
cook:
1 hr 25 mins
additional:
30 mins
total:
2 hrs 25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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.

  • 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.

Cook's Note:

Substitute chickpeas for the cannellini beans if desired.

Nutrition Facts

173 calories; protein 10.9g; carbohydrates 22.7g; fat 5.2g; cholesterol 23.3mg; sodium 592.7mg. Full Nutrition
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Reviews (3)

Most helpful positive review

Rating: 5 stars
02/15/2018
This turned out so much better than I expected. I used all white button mushrooms as that is all I had and lentils instead of beans (again that's what was in the cupboard). It was moist and very flavourful. My 4 yr old ate it up and I had leftovers for lunch the next day. It was good hot or cold. I will definitely make it again! Read More
(1)
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/14/2018
This turned out so much better than I expected. I used all white button mushrooms as that is all I had and lentils instead of beans (again that's what was in the cupboard). It was moist and very flavourful. My 4 yr old ate it up and I had leftovers for lunch the next day. It was good hot or cold. I will definitely make it again! Read More
(1)
Rating: 5 stars
03/30/2020
I added a tomato paste glaze like I do for regular meat loaf. A little more work than I anticipated, but the end result is delicious. Read More
Rating: 4 stars
12/01/2017
Loved the idea of this loaf. I did use 2 1/2 lbs of baby bella mushrooms instead just based on cost although I think 2lbs would have been enough and easier to cook off. The loaf was moist and held together. I served it with a lemon yogurt sauce for brightness and moisture. Read More
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Rating: 5 stars
04/17/2021
Incredible. Loved the density provided by the mushroom brick. Truly an amazing pillar of construction. Read More