Falafel Sliders

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If you have never tried a falafel burger you’re missing out. I did a lot of research to find the best falafel recipe, the trick is using good ingredients and having a little bit of patience. I paired these patties with a hot sticky tomato salsa and peppery rocket. You can use GF flour, if you’re wheat intolerant – like me ūüėČ

This is one of my staple recipes I use for functions and there are never any leftovers. If you are every looking for caterers, look no further. Go to my other site: basilandbutter.co.za


INGREDIENTS

For the falafels:

1 cup chickpeas
1 red onion, chopped
5 cloves garlic, roughly chopped
1/2 a bunch of fresh parsley
1/2 a bunch of fresh coriander
2 tsp cumin
2 tsp garam masala
1 tsp sea salt
1 tsp ground coriander powder
1 tsp black pepper
1/2 tsp cayenne pepper
1 tbsp sesame seeds
2 ­-4 tbsp all purpose flour/ GF flour
Oil, for frying

For the tomato salsa:

1 tin Italian tomatoes
1 bag of spring onions, chopped
1-2 red chillies, chopped
4 garlic cloves, crushed
The rest of the parsley and coriander, chopped
1 heaped tsp hot smoked paprika
Sea salt & black pepper
1 tsp sugar/xylitol

Sesame slider rolls
Half a bag of rocket


METHOD

Makes 16 falafels
Preparation 10 minutes
Cooking time 25 minutes


To make the salsa heat a splash of oil in a saucepan. Add the crushed garlic, spring onions, cumin and smoked paprika. Fry for 3 minutes. Then add the tinned tomatoes, fresh herbs, salt, pepper and sugar. Turn the heat right down, put the lid on and simmer for 20 minutes. While the sauce is cooking, make the falafels.

Transfer half of the¬†chickpeas along with the rest of the ingredients except the sesame seeds and flour to a food processor. Pulse the mixture until it breaks down. Then add the rest of the chickpeas and briefly pulse – ¬†you don’t want it to become a paste, it must still have tiny chunks of chickpeas running through.

Transfer the falafel mixture to a bowl, add the sesame seeds, and start by adding 2 tablespoons of flour. Mix with your hands¬†to combine. Try to form patties (or balls) with the mixture. If the mixture doesn’t hold it’s shape, add the remaining 2 tablespoons of flour and stir to combine. Allow the mixture to sit for¬†5¬†minutes before forming patties or balls.

Heat about 2 lugs¬†of oil in a nonstick frying pan¬†over medium heat. When the oil is warm, place the¬†patties into the oil, depending on the size of the pan you might want to do it in batches. Do not overcrowd the pan as it will become very difficult to turn the patties. Let the falafels cook for 3¬≠-4 minutes per side. Depending on the size of your patty, you may need more or less time. It’s always a good idea to do a test patty, taste to make sure it’s cooked through and adjust the time as needed.

Once the patties are cooked spoon a generous amount of salsa to the buns, top with the patties and add a couple leaves of rocket.

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