Summer's is on the way and that means plenty of burgers, hot dogs and sliders. But what about those people who prefer to go meatless? These chickpea falafel sliders are so crispy and flavorful they'll soon be gobbled up by even the beef eaters in the crowd. Topped with cool, refreshing cucumbers and a generous drizzle of tahini sauce, they're so easy to eat.
If you haven't tried amba sauce but are a fan of sweet and savory together, you'll love a spoonful of it on the slider bun. It's the perfect compliment to the smoky cumin flavor of the falafel and a fun new taste. Enjoy!
- For the Sliders:
- 8 slider-sized rolls
- 1 English (seedless) cucumber, (peeled and diced)
- Tahini sauce (recipe follows)
- Amba sauce (can be purchased in specialty food stores or substituted for your favorite mango chutney)
- For the Falafel:
- 1 cup canned chickpeas (rinsed and drained)
- 1/2 onion (peeled)
- 2 cloves garlic (peeled)
- 3 tablespoons cilantro (chopped)
- 2 tablespoons parsley (chopped)
- 1 teaspoon ground cumin
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- Optional: Pinch of red pepper flakes (or to taste)
- Canola oil (for frying)
- For the Tahini Sauce:
- 1/4 cup sesame paste
- 1/4 cup water
- 2 tablespoons lemon juice
- 1 clove garlic (grated)
- Dash salt (or to taste)
- Dash pepper (or to taste)
Gather the ingredients.
Make the falafel by adding the chickpeas, onion, garlic, cilantro, parsley, ground cumin, baking powder, salt, black pepper, flour and red pepper flakes, if using. Puree until the mixture is mostly smooth but it does not need to be completely smooth. Refrigerate for at about 15 minutes.
While the falafel base is cooling, make the tahini by combining the sesame paste, water, lemon juice, grated garlic, salt, and pepper in a bowl.
Add about 2- to 3-inches of the canola oil to a large pot or deep sided pan and bring to a temperature of 350 F.
Form the falafel into balls, approximately 1 oz. each (I used a cookie scoop) and place gently into the hot oil. Allow to fry for about 2 minutes and gently rotate the balls to continue frying on all sides. The falafel balls are done when they are a golden brown color all around.
Remove from the oil with a slotted spoon and place on a paper towel to drain.
Prepare the sliders by placing a bit of amba sauce on the bottom of each roll, then add a falafel ball and smash it down gently with the palm of your hand. Top with some of the diced cucumbers and a drizzle of tahini sauce.