Baked Mushroom Falafel
Mushrooms are one of my favorite ingredients to cook with. They add so much flavor and I love how their texture takes any dish to the next level.
I had a lot of beautiful mushrooms on hand – different sized champignon and portobello
and the first thing I though of making was mushroom falafel. I pictured mushrooms with vegetables and herbs, crispy falafel balls dipped in tahini. And the result didn’t disappoint! These were just perfect.
I love how crispy the balls are, they make a great snack that’s fun to eat.
Makes 35 balls
1 kg assorted mushrooms
1 large onion
2 cloves of garlic
250 grams sweet potato (1 medium sweet potato)
1 bunch parsley (approximately 2 cups of chopped parsley)
50 grams flour (1/2 cup)
70 grams grated cheese of choice
1 Tbsp chicken bouillon / 1 heaped tsp salt
1/2 tsp ground black pepper
2 cups breadcrumbs
1. Cook the sweet potato until it is soft and then mash it.
1. Finely dice the onion and the mushrooms. Heat 4-5 Tbsp of oil and in a pan and add the onion, sautéing until golden. Chop the garlic and sauté with the onion for another minute. Add the mushrooms + 2 Tbsp of oil and sauté together for around 5 minutes, stirring occasionally.
2. Transfer to the plate lined with paper towels and leave for 30-45 minutes, even an hour if you have the time. All the liquid should drain out. If necessary, place fresh paper towels to facilitate this.
3. Finely chop the parsley, add the mushrooms, egg, sweet potato, flour and salt. Form into balls and freeze for 30 minutes.
4. Place the breadcrumbs in a deep dish and in another deep dish, beat 2 eggs. Dip the falafel first in the egg and then coat with the breadcrumbs.
5. Preparation options:
*Shallow fry the balls until they are nice and golden and then remove and let drain on a plate lined with paper towel.
*Bake: Preheat an oven to 180°C. Grease parchment paper, flatten the balls slightly and bake one side for around 25 minutes and then the other side for around 15 minutes.
Good to know…
You can freeze the balls before the stage where you coat them. The mushrooms are best prepared the day before. These come out crispy as soon as they’re ready but don’t stay that way. They’ll still taste great regardless. You can make this without the cheese.