You’ve probably heard of falafel before — but what about falafel sliders? They are perfectly crispy on the outside and soft and fluffy on the inside and they’re shallow fried (or even baked) to make the process easier. Serve them on flat breads with tangy tabbouleh salad and a lot of tahini sauce, and you have the perfect summer feast.
Like Amina’s falafel sliders? Try her 20-minute salmon or her Middle Eastern bulgur, pomegranate and almond salad.
This recipe requires 1 hour rest time.
Make the falafel: add onion and garlic to a food processor and process for a minute. Next add the chickpeas, parsley, cilantro, olive oil, baking soda, salt, cumin and black pepper and process for a few minutes until well combined and the mixture holds together well.
Refrigerate for a minimum of 1 hour. Once mixture has rested, form the patties ensuring they are not too thin (approx. ½ – ¾ inch thick).
Shallow fry the falafel for 1 minute on each side until golden brown. You can also bake them at 400°F for 25 minutes, flip, then bake for a further 15 minutes.
Make the tabbouleh: soak the fine bulgur in ½ cup of hot water and cover. Let stand for a few minutes, then fluff.
Finely chop the parsley, tomato, green onions and mint. In a bowl, mix together the lemon juice, olive oil, salt and chili powder. Mix the bulgur, parsley mixture and dressing together. Refrigerate for 1 hour.
For the tahini sauce: mix together the tahini paste, lemon juice and salt. Whisk everything using a fork continuously until you achieve a smooth consistency. The sauce may seize up when whisking, but continue to whisk until it smoothens out. Thin with a bit of water if required to achieve desired consistency.
Serve sliders on flat breads with tabbouleh salad and tahini sauce.