Ingredients

• 350-500 grams mushrooms, diced
• 4 tablespoons butter or oil
• ¼ cup finely chopped parsley or 2 tblsp dried
• 500 gram tub falafel mix
• ½ cup sesame seeds

To accompany

• Persian naan bread
• salad greens
• onion marmalade
• unsweetened yoghurt

Method

1. Cook the diced mushrooms in the butter or oil until their moisture has evaporated. Mix the mushrooms and parsley with the falafel mix.
2. Mould into 12-16 even-shaped patties. Toss the patties in the sesame seeds to coat. Refrigerate for 10 minutes before pan frying in a little oil in a moderately hot frying pan until crispy and hot; about 8-10 minutes.
3. Serve the mushroom falafels on skewers on top of warmed naan bread with salad greens, onion marmalade and yoghurt.