Falafels make for an already delicious appetizer or entree but I had the thought one day, “Why not make them into sliders?” And that’s how we landed here! Served with fresh vegetables and a creamy herb sauce, I have no doubt you’ll be making these again!
Ingredients
SAUCE
2 tbsp (28 g) mayo
2 tbsp (30 g) plain yogurt
1 tsp lemon juice
¼ tsp salt
⅛ tsp pepper
¼ tsp dried dill weed
1 garlic clove, minced
NGREDIENTS
1 (15-ounce) can chickpeas, drained
½ small red onion, roughly chopped (about ½ cup), slice remaining for serving
3 garlic cloves, roughly chopped
3 tbsp (24 g) flour
2 tbsp (5 g) chopped parsley
1 tsp ground cumin
1 tsp ground coriander
⅛ tsp ground cardamom
1 tsp salt
¼ tsp pepper
6 slider buns
1 small tomato, sliced for serving
1 small cucumber, sliced for serving
Oil spray
Directions
- In a small bowl, stir together the mayo, yogurt, lemon juice, salt, pepper, dill, and garlic. Cover and refrigerate.
- Preheat the air fryer to 350 degrees F (170 degrees C).
- In a food processor fitted with an ‘S’ blade, add the chickpeas, onions, garlic, flour, parsley, cumin, coriander, cardamom, salt, and pepper. Pulse until a coarse meal forms, being careful not to let the mixture become a paste. Using your hands, carefully form the mixture into six even disks.
- Spray the air fryer with oil, add the falafel, spray with oil, and cook for 12-16 minutes, flipping halfway through and spraying with oil. Serve on slider buns topped with sauce, onion, tomato, and cucumber.