Crabby Falafel Sliders Recipes

CRABBY FALAFEL 'SLIDERS' RECIPE

Steps:

• Place chickpeas, baking powder, cumin, cilantro, scallions, lemon zest, jalapeño (if desired), garlic clove, and flour in bowl of food processor. Pulse until mixture holds together, but chunky bits of chickpea still remain, about 8-10 one-second pulses (do not process into paste). Transfer mixture to large bowl and gently fold in crab meat. Season to taste with salt and pepper, and mix again until homogenous.
• Toss shaved fennel with lemon juice and olive oil in medium bowl. Season to taste with salt and pepper. Form crab mixture into 12 equal portions and form into patties roughly two inches across. Refrigerate crab cakes and fennel until ready for use, up to 8 hours.
• Heat remaining oil in heavy-bottomed 12-inch non-stick or cast-iron skillet over medium-high heat until just beginning to smoke. Carefully add crab patties (if oil continues to smoke after crab patties are added, reduce heat to medium). Cook, gently shaking pan occasionally until deep golden brown, 2-4 minutes. Carefully flip using tongs, and continue to cook, gently shaking pan occasionally, until golden brown on second side, 2-4 minutes. Transfer cooked patties to plate lined with double layer of paper towels.
• spread harissa mayonnaise evenly over bun tops and bottoms. Place a small pile of shaved fennel over each bun bottom. Top with crab patties, close sandwich, and serve immediately.
• Harissa Mayonnaise
• - makes 1/2 cup -
• Note: Harissa is a spicy North African condiment made with chiles, spices, and vegetables. It can be found in cans or jars in the international aisle of many supermarkets, or is available online. I recommend DEA brand harissa, which balances out chile heat with complex vegetal flavors, and comes in a resealable metal tube.
• Mix all ingredients in small mixing bowl and whisk to combine. Store in airtight container, refrigerated, for up to 1 week.

CRAB CAKE SLIDERS

Steps:

• Prepare the crab cakes: Tear 3 buns into small pieces to make about 3/4 cup; put in a medium bowl. Whisk 2 tablespoons mayonnaise, the melted butter, egg, Old Bay, Worcestershire sauce, mustard and 1/4 teaspoon salt in another bowl. Add the mayonnaise mixture to the bun pieces and stir to combine; let sit 10 minutes, then gently fold in the crabmeat. Brush a baking sheet with butter. Tightly pack the crab mixture into 15 small patties and arrange on the prepared baking sheet; refrigerate at least 1 hour or overnight.
• Meanwhile, preheat the oven to 350 degrees F. Arrange the bacon on a rimmed baking sheet in a single layer and bake until golden and slightly crisp, about 20 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon of the drippings. Break each piece of bacon into thirds; set aside. Combine the remaining 1/2 cup mayonnaise, the lemon zest and the reserved bacon drippings in a bowl; season with salt and pepper.
• Preheat the broiler. Arrange the remaining 15 buns cut-side up on a baking sheet; brush with butter and broil until golden. Transfer the crab cakes to the broiler and cook, rotating the pan as needed, until golden and warmed through, about 6 minutes.
• Spread the cut sides of the buns with some of the lemon mayonnaise. Sprinkle with diced red onion. Serve the crab cakes on the buns with tomatoes, lettuce and the bacon. Serve with pickles.

FALAFEL SLIDERS RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Add chickpeas, red onion, parsley, flour, garlic, lemon juice, cumin, coriander, salt and pepper to food processor and blend until smooth.
• Grease a 18x13-inch (46x33-cm) baking sheet with olive oil. Use a spatula to transfer falafel mixture to the pan.
• Using spatula and your hands, form the falafel mixture into a rectangle that is roughly the size of the slider buns.
• Bake falafel for 20-25 minutes or until crispy, flipping halfway through.
• For the avocado hummus, add avocados, chickpeas, garlic, olive oil, lemon juice, salt and pepper to food processor and blend until chunky.
• For the tahini sauce, whisk together tahini, water, garlic, lemon juice, salt and pepper in small mixing bowl.
• Keeping slider buns attached, cut them in half lengthwise with a serrated knife. Remove top half and set aside.
• When falafel is done baking, remove from oven and place on top of bottom half of slider buns.
• Top falafel with one layer of avocado hummus, followed by one layer of tomatoes. Drizzle with tahini sauce.
• Cover with top half of slider buns and cut into 12 sliders.
• Enjoy!