Brothers Green

The Falafel Slider



2 cups chickpeas
2 cloves garlic
½ red onion
1 cup roughly chopped parsley
Juice of 1 lemon
Salt and pepper
½ cup olive oil
Crumbled feta cheese
Canola or vegetable oil for frying
2 flatbreads

Pickled Radishes:

¼ cup sugar
Pinch of salt
¼ cup white vinegar
¼ cup water
4 radishes, thinly sliced

Baba Ganoush:

1 eggplant
2 Tbsp. peanut butter
2 teaspoons sesame oil
1 Tbsp. sambal (chili paste)
Juice of ½ lemon
Pinch of salt and pepper

Tomato Cucumber Salsa:

½ cup tomatoes, seeds removed
1 cucumber
½ cup parsley
Pinch of salt and pepper

White Sauce

½ cup mayo
1 tablespoon dry parsley flakes
1 teaspoon white vinegar
Pinch of salt and pepper


Soak chickpeas overnight in a large mason jar in 3 cups of water. Make sure you only fill the jar with chickpeas about halfway—they expand! Drain chickpeas and dry completely.

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:
Add sugar, water and white vinegar to a microwave-safe dish and nuke until sugar is melted, about a minute. Add the thinly sliced radishes and pop in the fridge until cooled. (The mix can totally last in the fridge for a couple of weeks.)

Baba Ganoush:
Prick eggplant with fork several times. Cover in two layers of aluminum foil and cook over an open flame on medium heat until soft and mushy, about 45 minutes to an hour. If you don’t have a gas burner, just toss it in your oven at 375º until soft.

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:
Chop all ingredients and transfer to a small bowl.

White Sauce:
Combine all in a zip bottle and shake until combined. (This sauce is amazing, you can use it on just about anything.)

Drain radishes on a paper towel.

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!