Falafel Stuffed Mushrooms with Tahini & Chermoula Dressing Vegan recipe

Falafel Stuffed Mushrooms with Tahini & Chermoula Dressing

Prep 20 mins
Cook 20 mins
Serves 4

An elegant and impressive starter or a delectable addition to a mezze, these mushrooms stuffed with our falafels are heavenly to eat. Lather in the creamy tahini dressing and drizzle with chermoula for a big hit of Middle Eastern flavour.

Middle Eastern Falafels Find out more


For the falafel stuffed mushrooms
1 pack of Cauldron Falafels
35g baby spinach, finely chopped
1 clove of garlic, crushed
½ tsp sea salt
½ tsp ground black pepper
4 portobello mushrooms
2 tbsp olive oil
1 tbsp mixed seeds

For the tahini dressing:
3 tbsp dairy-free yoghurt
2 tbsp tahini
3 tbsp lemon juice
1 tbsp extra virgin olive oil
1 tbsp water
½ tsp ground cumin
Salt and black pepper to taste

For the chermoula dressing:
15g fresh parsley
15g fresh coriander
5g fresh mint
3 cloves of garlic
1 pinch of saffron
½ tsp cayenne pepper
2 tbsp lemon juice
5 tbsp olive oil
Salt and pepper to taste


  1. Preheat your oven to 180°C.
  2. Crumble the falafels in a bowl and add the spinach, garlic and seasoning. Mix well until combined.
  3. Remove the stalks from the mushrooms and brush with olive oil. Divide the falafel mixture between the four mushrooms and pack well. Sprinkle with the mixed seeds and bake in the oven for 20 minutes.
  4. Meanwhile, prepare the tahini dressing by combining all ingredients in a bowl. Cover until required.
  5. To prepare the chermoula dressing, place all ingredients into a food processor and blend until combined. Season to taste.
  6. To serve, drizzle the mushrooms with the tahini and chermoula dressing.