The Falafel Slider
Recipe
Falafel: |
2 cups chickpeas |
Pickled Radishes: |
¼ cup sugar |
Baba Ganoush: |
1 eggplant |
Tomato Cucumber Salsa: |
½ cup tomatoes, seeds removed |
White Sauce |
½ cup mayo |
Steps |
Falafel: In the bowl of a large food processor, add the dry, swollen chickpeas, garlic, onion, parsley, lemon juice, salt and pepper. Pulse until combined and mixture resembles a small, coarse crumb. While the food processor is running, add the olive oil. Get a 3″ ring mold, or whatever you have around that will form little sliders, and pack the bottom with the chickpea mixture. Stuff with the feta cheese. Top with more of the chickpea mixture and press firmly. Gently remove the ring mold and voila! A feta-stuffed falafel slider patty ready to fry! Heat ½” of oil in medium sauté pan. Gently transfer falafel patties to the hot oil and fry on both sides until golden brown. Drain on paper towels and hit with a small pinch of salt. Cut out rounds of flatbread with the same size ring mold (or invert a mug on the flatbread and trace around the rim with a knife). Pan-fry until golden and toasty. Set aside. Pickled Radish: Baba Ganoush: Carefully remove mushy cooked eggplant from foil, scrape the flesh out of the skin with a spoon, and add to the bowl of a food processor. Add peanut butter, sesame oil, sambal, lemon juice, salt, and pepper, and puree. Transfer to a bowl and set aside to cool. Tomato Cucumber Salsa: White Sauce: Assembly: Spoon baba ganoush on half of the pita rounds. Top with radish, then crispy falafel, salsa, and another pita round. Zip with white sauce and stuff your face! |