Falafel Turkey Loaf Recipes

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FALAFEL LOAF



Falafel Loaf image

I got the basics of this recipe from a box of Mid East brand of Falafel Mix and added to it. IT DRY, BUT QUITE SPICY,so make UM LAYLA'S YOGURT SAUCE #246116 TO GO WITH IT.

Provided by larry 2

Categories     One Dish Meal

Time 1h33m

Yield 12 cups, 12 serving(s)

Number Of Ingredients 8

36 ounces falafel mix
24 ounces tomato sauce
1 1/2 cups water
12 egg whites or 6 eggs
2 lbs carrots, shredded
3 cups onions, chopped
1 cup garlic
1 1/2 tablespoons pepper

Steps:

  • Preheat oven to 350 degrees,spray two loaf pans,combine Falafel Mix,and the rest of the ingredients, and mix well-let mixture sit 15 minutes,pat mixture in 2 loaf pans,and bake for 1 1/2 to 2 hours,test with a knife to determine doneness.
  • Serve in slices with much yogurt sauce.

Nutrition Facts : Calories 102.3, Fat 0.5, SaturatedFat 0.1, Sodium 410.6, Carbohydrate 20, Fiber 4, Sugar 7.9, Protein 6.2

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

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.

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