Recipe & Pic from Molly Yeh
You won't miss the meat with these savory Falafel Sliders- perfect served with a side salad at a BBQ!
Sumac Onions:
1 cup warm water
1/2 cup apple cider vinegar
1 teaspoon salt
1 1/2 tablespoons sugar
1 teaspoon sumac
1 large purple onion, thinly sliced
Falafel:
1 cup dried chickpeas, soaked for 10 hours or overnight and drained
2 teaspoons cumin seeds, freshly toasted and coarsely ground in a spice grinder
1 tablespoon coriander seeds, freshly toasted and coarsely ground in a spice grinder
1 small onion, coarsely chopped
4 cloves garlic, minced
1/4 cup lightly packed cilantro leaves with stems, roughly chopped
1/4 cup lightly packed parsley leaves with stems, roughly chopped
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1 teaspoon kosher salt
black pepper
tabasco original red sauce
2 tablespoons flour
1 1/2 tablespoons lemon juice
olive oil or flavorless oil, for frying
Spicy Yogurt:
3/4 cup plain greek yogurt
1 1/2 teaspoons tabasco original red sauce
kosher salt and black pepper, to taste
To Assemble:
Pita bread
Mint Leaves or Cilantro
to make the onions:
whisk together all ingredients except for the onion. add the onion, cover, and let sit at room temperature for an hour or in the refrigerator overnight.
to make the falafel:
in a food processor, combine the chickpeas, cumin, coriander, onion, garlic, cilantro, parsley, baking soda, cinnamon, salt, a few turns of pepper, a few shakes of tabasco sauce, flour, and lemon juice and pulse quickly, about 80-100 times, until the mixture is combined, but still slightly grainy.
in a large skillet, heat 1/4” oil over medium high heat until shimmering but not smoking. form 2" patties of the falafel mixture, packing them firmly. fry on both sides until golden brown. transfer to a paper towel.
to make the yogurt:
combine all ingredients.
to assemble:
cut open a pita, spread it with the yogurt, and top with a falafel patty, a mint leaf or two, and a pile of onions. enjoy!