Guest Post: Mini Mushroom Falafels
We have a guest in our kitchen today!! Heather from Beerx is here, and she has an exciting recipe to share with all you mushroom loving fans!!!
One of the greatest things about mushrooms is they have such a meatiness to them. Added to the mix of this easy middle eastern treat you get a wonderful bulk, flavour and bonus health benefits.
I made these falafels as a patty and in mini form but you can easily make them any shape or size you want.
Mini Mushroom Falafels
Prep time: 50 minutes plus 1 day for soaking the chickpeas
Cook time: 20 minutes
Makes 24-26 mini falafels.
- 3/4 lb dry chickpeas
- 1 pint (227 grams) white mushrooms, halved
- 1 large onion, chopped
- 5 cloves garlic
- 1/4 cup parsley, chopped
- 2 tbsp flour
- 2 tsp salt
- 2 tsp cumin
- 1 tsp coriander
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- oil for frying, vegetable, canola, olive oil (whatever you prefer)
1. Place the chickpeas into a large bowl and cover with water. You want the water to be 3 inches above the chickpeas. Let soak overnight. They will double in size as they rehydrate.
2. Drain and rinse the chickpeas.
3. Add the chickpeas to a food processor along with all the other ingredients (except the oil).
4. Process the mixture until it’s almost a paste. You don’t want large pieces of vegetables and chickpeas but you also don’t want it to be smooth like hummus. Place in the refrigerator for at least 15 minutes.
5. Taking about 1 1/2 – 2 tbsp of the mixture roll into a ball and then flatten into disk. Set aside and continue with the remaining mixture.
6. Heat 3/4 inch of oil over medium heat until about 350-375 degrees F.
7. Working in batches of about 6 -7 patties fry the falafels for 2-3 minutes per side until brown and crispy. Remove with a slotted spoon and drain on a paper towel lined plate. Season with salt.
8. Repeat with remaining falafels.
Serve on rice, in a pita or with tomato cucumber salad and always with lots of garlicky tahini sauce.