MUSHROOM FALAFEL GYRO AND LEMONY GREEN BEANS
You won't miss the meat in this gyro-falafel mashup! Falafel is a Middle Eastern specialty made from ground chickpeas. This recipe adds mushrooms to give the falafel a meatier texture reminiscent of Greek gyros. It's served in a pita with tangy cucumber-yogurt sauce to add brightness.
Provided by Carla Hall
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 24
Steps:
- For the mushroom falafel: Preheat the oven to 450 degrees F.
- Cut the mushrooms into large chunks and spread on a large, rimmed sheet tray. Toss with the olive oil and thyme. Roast, stirring halfway through, until golden brown and a majority of the liquid is evaporated, 15 to 20 minutes. Allow to cool slightly.
- To the bowl of a food processor, add the chickpeas, panko, parsley, cumin, cayenne, garlic, egg, 1/2 teaspoon salt and the cooled roasted mushrooms. Pulse until finely chopped but not pureed (about 10 pulses), scraping down the sides of the food processor as necessary. Scoop 1/4-cup portions of the mushroom mixture and shape into 1/2-inch-thick patties.
- Heat a thin layer of olive oil in a large nonstick skillet over medium-high heat. Add the patties and cook, turning once, until evenly browned, 3 minutes per side. Season with salt to taste.
- For the lemony green beans: To a small bowl, add the tarragon, lemon zest and 1 tablespoon salt. Mix to combine, then set aside.
- Bring a large saucepan of water to a boil and generously season with salt. Fill a large bowl with ice and cold water. Add the green beans to the boiling water and cook until crisp-tender, 2 to 3 minutes. Drain, then immediately transfer the green beans to the ice water. When cool, drain well and slice into 1/4-inch-thick pieces.
- Add the green beans to a bowl, toss with the olive oil and season to taste with the seasoned lemon salt; toss to coat. There will be leftover lemon salt.
- For the cucumber yogurt sauce: Stir together the cucumber, yogurt, sour cream, cumin, salt and garlic in a medium bowl.
- To assemble: Brush the pita with olive oil. Toast over an open flame or in a pan set over medium-high heat, turning occasionally, 1 minute. Toss the cut tomatoes with a drizzle of olive oil and a pinch of salt. Cut each pita in half, then stuff with the cucumber yogurt, 2 falafels, more cucumber yogurt, the lemony green beans and cherry tomatoes. Serve with more cucumber yogurt on the side if desired.
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omowunmi felicia
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this recipe. The mushroom falafel was so flavorful and juicy.
Jocund Fackler
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the mushroom falafel and the lemon-y green beans.
Saamuel Ragasaa
[email protected]I made this recipe for a party and it was a big hit! Everyone loved the mushroom falafel and the lemon-y green beans.
NotQuiteHadouken
[email protected]This dish was a great way to use up some leftover mushrooms. I also really liked the lemon-y green beans.
Lacey O'Neill
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
dyslexic teddybear
[email protected]I had a hard time getting the mushroom falafel to stay together. I think I might have needed to add more binder.
Belinda Tembo
[email protected]This recipe was a bit too bland for my taste. I think it needed more seasoning.
Giri raj Khanal
[email protected]I'm a big fan of falafel, and this mushroom version is no exception. It's a great way to get your veggies in, and it's so tasty. The lemon-y green beans are also a nice touch.
Md Mahady
[email protected]This dish was amazing! The mushroom falafel was crispy on the outside and tender on the inside. The lemon-y green beans were also very flavorful.
Wali Haikal
[email protected]I love this recipe! The mushroom falafel is so easy to make and it's so delicious. I also really like the lemon-y green beans. They're a great way to add a pop of flavor to the dish.
Sher Zameen
[email protected]These mushroom falafel gyros were a hit with my family! They were so flavorful and juicy. The lemon-y green beans were the perfect side dish. I will definitely be making this recipe again.