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Falafel Mushroom Loaf

Rated as 4.67 out of 5 Stars

"This loaf is great for those who love the flavor of falafel. The leftovers also make great sandwiches!"
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2 h 25 m servings 173
Original recipe yields 8 servings


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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a loaf pan with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Per Serving: 173 calories; 5.2 22.7 10.9 23 593 Full nutrition

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Read all reviews 3
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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...

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.

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 ...