Best 4 Mushroom Falafel Gyro And Lemony Green Beans Recipes

Embark on a culinary adventure with our remarkable recipe for a tantalizing "mushroom falafel gyro and lemony green beans" dish, a harmonious blend of Mediterranean and Middle Eastern flavors. This extraordinary dish features succulent mushroom falafel patties, nestled within warm pita bread, accompanied by a refreshing and tangy lemony green beans side. Prepare to delight your senses with this explosion of textures and flavors, as you savor the crispy falafel, soft pita, and vibrant green beans, all complemented by a zesty tahini sauce that adds the perfect finishing touch. Get ready to impress your taste buds and embark on a culinary journey like no other!

Let's cook with our recipes!

FALAFEL MUSHROOM LOAF

Falafel Mushroom Loaf image

This hearty meatless loaf combines earthy wild mushrooms with classic falafel spices. A lemony tahini sauce takes the place of gravy and bright pomegranate seeds lend flair.

Provided by Katherine Sacks

Categories Mushroom Dinner Vegan Vegetarian Healthy Chickpea Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield 4-6 servings

Number Of Ingredients 24

Ingredients

For the Meatloaf:
Nonstick vegetable cooking spray
2 1/2 pounds mixed wild mushrooms, trimmed
1 medium onion, coarsely chopped
1 garlic clove, peeled, smashed
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
2 tablespoons vegetable oil, divided
1 (15-ounce) can chickpeas, rinsed, drained
1 large egg
3/4 cup chickpea flour
3/4 cup coarsely chopped cilantro
1/2 cup coarsely chopped parsley
2 teaspoons kosher salt
For the Tahini Sauce:
1 garlic clove, peeled
1/2 cup tahini
5 tablespoons fresh lemon juice (from about 2 lemons)
1 teaspoon kosher salt
For Serving:
1 pomegranate, seeds reserved
2 tablespoons coarsely chopped mint
2 tablespoons coarsely chopped parsley

Steps:

Make the Meatloaf:
Preheat oven to 350°F. Lightly coat a 8 1/2" x 4 1/2" x 2 1/2" loaf pan with cooking spray.
Working in batches, pulse mushrooms, onion, garlic, coriander, cumin, and cardamom in a food processor, scraping down sides as needed, until coarsely chopped, 30-45 seconds; transfer to a large bowl.
Heat oil in a large skillet over medium-high. Add half of the mushroom mixture and cook, stirring occasionally, until the edges begin to crisp, about 5 minutes. Transfer to another large bowl; repeat with remaining mushroom mixture.
Meanwhile, pulse chickpeas in food processor until coarsely chopped; add to bowl with cooked mushroom mixture. Add egg, chickpea flour, cilantro, parsley, and salt and gently stir to combine, being careful not to mash mixture too much. Spoon mixture into prepared loaf pan and bake until edges are browned and center is completely set, 75-90 minutes. Transfer pan to a wire rack and let cool 30 minutes, then invert onto a cutting board.
Make the Tahini Sauce:
While meatloaf cools, purée garlic, tahini, lemon juice, salt, and 1/2 cup water in food processer until very smooth.
Serve the meatloaf:
Slice meatloaf into 2" pieces and transfer to a platter. Top with Tahini Sauce, pomegranate seeds, mint, and parsley.
Do ahead
Loaf can be made 3 days ahead; Tahini Sauce can be made 1 day ahead. Keep both chilled.

GREEN BEANS WITH MUSHROOMS

Green Beans with Mushrooms image

This is a tried-and-true favorite! After I first tried this recipe, my family liked it so much they requested it at least once a week! Luckily, it's easy to prepare.

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

2 cloves garlic, minced
1/4 pound small, fresh mushrooms, trimmed and sliced
1 tablespoon butter
1 medium red onion, cut in thin strips
1 pound fresh green beans, trimmed
Fresh ground pepper
1 teaspoon dill weed
2 tablespoons toasted almonds or pine nuts

Steps:

Saute garlic and mushrooms in butter until tender. Stir in onions; set aside. Steam or cook beans in small amount of water until tender-crisp; drain. Combine beans and mushroom mixture; add pepper and dill weed. Garnish with nuts. Serve immediately.

Nutrition Facts : Calories 75 calories, Fat 4g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 35mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

LEMONY GREEN BEANS

Lemony Green Beans image

You can throw together this dish in minutes using ingredients you probably already have on hand. That's the beauty of it. -Jennifer Tarantino, Rutherford, New Jersey

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 5

Ingredients

1/4 cup chicken broth
2 tablespoons olive oil
1-1/2 pounds fresh green beans, trimmed
3/4 teaspoon lemon-pepper seasoning
Lemon wedges

Steps:

In a large skillet, heat chicken broth and oil over medium-high heat. Add green beans; cook and stir until crisp-tender. Sprinkle with lemon pepper. Serve with lemon wedges.

Nutrition Facts : Calories 76 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 88mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

LEMONY GREEN BEANS WITH SHIITAKE MUSHROOMS

Lemony Green Beans With Shiitake Mushrooms image

Adapted from a Bon Appetit recipe - the original did not include lemon. Serving size is based on a holiday meal, it probably serves half as many if it were your only vegetable dish. Note: you can rehydrate dry shiitake mushrooms if you can't find fresh. Thank you to LifeIsGood for putting this in her best of 2015 collection!

Provided by Maito

Categories Vegetable

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon Smart Balance butter spread or 1 tablespoon other regular tub margarine
4 ounces fresh shiitake mushrooms, stems removed, caps sliced
1 shallot, chopped
1 garlic clove, minced
1 lb fresh green beans, trimmed
2 -3 tablespoons lemon juice
1 tablespoon white wine
salt and pepper

Steps:

Melt tub margarine in a nonstick skillet over medium high heat. Add mushrooms and sauté for about 5 minutes. Remove and reserve, covered.
Add shallots and garlic to the pan and sauté until they soften, about 2 minutes.
Add green beans and toss to coat. Add lemon juice and wine, cover, and simmer on low until most of the liquid evaporates, about 10 minutes. Be careful not to overcook them, the beans should be crisp-tender.
Add mushrooms back in and warm for about 1 minute. Season to taste with salt and pepper, and serve.

Nutrition Facts : Calories 53.9, Fat 1.7, SaturatedFat 0.4, Sodium 21, Carbohydrate 9.1, Fiber 2.5, Sugar 3.4, Protein 1.8

Tips:

Plan Ahead: Falafel dough benefits from a long rest in the fridge, so make it a day ahead if possible.
Use Fresh Herbs: Fresh herbs like parsley, cilantro, and mint add a burst of flavor to the falafel and lemony green beans.
Don't Overcrowd the Pan: When frying the falafel, don't overcrowd the pan, or they will steam instead of fry and won't get crispy.
Make a Flavorful Sauce: The combination of tahini, lemon juice, and spices in the sauce adds a creamy and tangy flavor to the gyro.
Serve with Warm Pita: Warm pita bread is the perfect way to enjoy falafel gyros. You can warm pita in the oven or microwave.

Conclusion:

These mushroom falafel gyros with lemony green beans are a delicious and satisfying meal that's perfect for a weeknight dinner or a weekend lunch. The falafel is made with a combination of mushrooms, chickpeas, and herbs, and it's fried until crispy. The gyros are assembled with warm pita bread, falafel, lemony green beans, and a creamy tahini sauce. This meal is packed with flavor and nutrients, and it's sure to be a hit with everyone who tries it.