Mushrooms Recipe

Mushroom & Haloumi Falafel

April 14, 2016

Mushroom & Haloumi Falafel 0 5 0

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  • Prep 30 mins
  • Cook 30 mins
  • 30 mins

    30 mins

    1 hr

  • Serve 30 makes


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


1Finely 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.

2Meanwhile, process chickpeas, parsley, haloumi, egg, breadcrumbs and half the tahini until almost smooth. Add to mushrooms, season and mix well.

3Roll 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.

4Shallow 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.

Tip: Falafels are great served as finger food or to turn into a meal by shaping 1/4 cupful’s of mixture into patties & serve with salad and pita bread.

This is a blendability recipe! For more information about how to blend with mushrooms please use the following LINK.