Falafel Sliders Recipe

Soak chickpeas

Rinse 1.5 cups dried chickpeas and place in a bowl. Cover with cold water by 3–4 inches and stir in 1/2 tsp baking soda. Soak at room temperature 12–24 hours until swollen and very soft. Drain well and pat dry.

Make falafel mix

In a food processor combine drained chickpeas, 1/2 cup chopped yellow onion, 1/2 cup packed parsley, 1/2 cup packed cilantro, 3 garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp black pepper and 1.5 tsp salt. Pulse until a coarse, slightly grainy paste forms that holds together when pressed but is not completely smooth (20–30 pulses). Scrape down bowl as needed.

Bind and rest

Transfer mixture to a bowl and stir in 2 tbsp flour and 1/2 tsp baking powder. Chill in fridge 20–30 minutes to firm up; this helps shape the falafel and prevents them from falling apart.

Form and fry

Heat 1/2 cup olive oil in a 10-inch skillet over medium heat to about 325–350°F (use a thermometer if available). Form the falafel into small patties or balls (about 2 tbsp mixture each) and flatten slightly to make slider-size discs. Fry in batches, 2–3 minutes per side, until deep golden brown and cooked through. Transfer to a paper towel–lined tray and sprinkle a little salt while hot. Alternatively, bake at 400°F on a lightly oiled sheet for 18–22 minutes, flipping halfway, until browned.

If using store-bought hummus, stir in 1 tbsp lemon juice and 1 tsp olive oil to brighten. If making from scratch, blend 1 cup cooked chickpeas, 1 tbsp lemon juice, 1 tsp olive oil, 1 garlic clove, 2 tbsp tahini and salt to taste until smooth. Taste and adjust seasoning.

Combine 1 thinly sliced English cucumber, 1 cup halved cherry tomatoes, and 1/4 cup finely sliced red onion in a bowl. Toss with 1 tbsp lemon juice, 1 tbsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Let sit 10 minutes for flavors to meld.

Place 1 thinly sliced red onion in a jar. In a small saucepan bring 1/2 cup apple cider vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp salt to a simmer until sugar dissolves. Remove from heat, stir in 1 tsp sumac, and pour over onions. Let cool to room temperature, then cover and refrigerate at least 30 minutes (best after 1 hour).

In a small food processor combine 1 cup packed cilantro, 1/2 cup packed parsley, 1 green chili (seeded for milder heat), 1 garlic clove, 1 tbsp lemon juice, 3 tbsp olive oil, 1/4 tsp ground cumin and 1/2 tsp salt. Pulse until a coarse, slightly saucy herb paste forms (add up to 1–2 tbsp water if needed to loosen). Taste and adjust salt/lemon.

Warm 8 small naans or pitas briefly in a 350°F oven 3–5 minutes or in a dry skillet until pliable.

Spread about 1–2 tbsp hummus on each warm bread. Place one falafel patty on top of the hummus (for bigger appetites, use 2 smaller patties). Add a spoonful of cucumber-tomato salad, a few pieces of sumac pickled onion, and a drizzle (about 1 tsp) of zhoug over each falafel.

Garnish with fresh mint and parsley leaves and serve with lemon wedges on the side for squeezing. Serve immediately so falafel stays crisp.