Mushroom Stuffed Falafel

March 18, 2020

For mushrooms
6 small cremini mushrooms, washed and stems removed
2 Tbsp olive oil (divided)
1 tsp smoked paprika
1 tsp kosher salt
1 sprig of fresh thyme
1 clove garlic, peeled
1-2 oz goat cheese

1. Toss mushroom caps in a bowl with 1 Tbsp of oil, salt, and smoked paprika. Toss to coat. Heat a skillet to medium heat, drizzle in remaining 1 Tbsp of oil and sauté mushrooms for about 5 mins with the sprig of thyme and whole clove of garlic, until caps are slightly softened and brown but not limp.
2. Set aside to cool. Once cooled, stuff each cap with a dollop of goat cheese and once again set them aside.

For the falafel 

1 can chickpeas, washed and drained
1/2 sweet yellow onion
4 cloves garlic
4 Tbsp chickpea flour
2 tsp cumin
1 tsp smoked paprika
3 Tbsp chopped fresh parsley
1 tsp kosher salt
1/2 C chickpea panko or other GF breadcrumb
3-4 Tbsp olive oil for frying
Fresh parsley for garnish

1. Combine chickpeas, onion, and garlic in food processor and pulse several times. In a large mixing bowl, combine the chickpea mixture with the flour, cumin, smoked paprika, parsley and salt. Fold together to incorporate.
2. Take a small ball of the mixture in the palm of your hand and use your other thumb to create a small indentation. Place one of the stuffed mushroom caps into the divot, and then cover with more of the chickpea mixture to create a cocoon for your cap.
3. Gently press together and form into a tight egg shape. Repeat for each cap. Roll each of the egg shapes into the panko and set on a plate.
4. Heat 3-4 Tbsp of olive oil to medium high heat in a deep skillet. Place each egg into the heated oil and cook for about 3 minutes on each side or until golden brown. Continue to move them around in the pan until all sides are crispy and golden brown. Remove from skillet and place on a paper towel to remove any excess oil (although this is a shallow fry so there shouldn’t be very much excess) Garnish with fresh parsley and serve.

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