Falafel Sliders
Team: Roaring Tigers
Host School: The Collaborative
Age Group: Middle School
Ingredients
Falafel Sliders:
Homemade falafel patties (recipe below)
Homemade hummus (recipe below)
sliced avocado
sliced red bell pepper
50/50 finishing salt and sumac
fresh cilantro
pita pockets
EVOO
Falafel Patties:
1 cup chickpeas
1 cup diced shallot
2 tablespoons diced parsley
3 tablespoons diced cilantro
1 teaspoon salt
½ teaspoon crushed red pepper
3 cloves of garlic diced
1 teaspoon cumin
2 teaspoon sumac
1 teaspoon baking powder
5 tablespoons flour
¼ cup diced red bell pepper
Hummus:
2 cup chickpeas
¼ cup EVOO
¼ cup liquid from chickpeas
3 ½ tablespoon lemon juice
1 ½ tablespoon tahini
2 cloves garlic (crushed)
½ teaspoon salt
½ teaspoon black pepper
Preparation Instructions
Falafel Sliders:
Use ring mold to cut around the edges of the pita to make little pita tacos.
Lightly brush with EVOO and bake in oven for 3-5 minutes until warm.
Open pita taco and place one falafel patty inside.
Top with hummus, then dust with salt/sumac mixture. Top with avocado, red bell pepper, and fresh cilantro.
Close taco and place bamboo pick through top.
Falafel Patties:
Put all ingredients into food processor and pulse in 2 second bursts, be sure to scrape down sides every few pulses. Blend until it the consistency of rice.
Use ¾ ounce scoop to form small balls and then press them flat like a patty.
Heat oil to 375 degrees and fry pita patties until golden brown
Remove from oil and place on paper towel to drain. Dust with finishing salt.
Hummus:
Drain chickpeas and reserve the liquid, make sure to rinse well.
Put all ingredients in food processor and blend on high for 3-5 minutes until smooth.