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Falafel Sliders with Pickled Cabbage

Pairs with Hahn SLH GSM and Winery Selection Zinfandel

Serves 4-5 as a main dish or 8-10 as appetizer

INGREDIENTS - FALAFEL SLIDERS

  • 8 ounces dried chickpeas - soaked in water for 6-8 hours
  • 4 scallions - trimmed and thinly sliced
  • 2 garlic cloves - minced
  • 2 cups fresh herbs - parsley, cilantro, mint + dill or other
  • 1 T lemon juice
  • Zest of 1 lemon
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp ground coriander
  • 1/4 tsp cayenne pepper
  • 3/4 tsp baking powder
  • Neutral oil for frying
  • 8-10 slider buns or pita

INGREDIENTS - PICKLED CABBAGE

  • 2 cups purple cabbage - finely shredded
  • 1/2 cup vinegar - apple cider, red wine or any vinegar will do
  • 1/2 cup water
  • 1 T sugar
  • 1 tsp salt

INGREDIENTS - TAHINI SAUCE    

  • 1/3 cup tahini
  • 1 garlic clove - minced
  • 1/4 cup cilantro - chopped
  • 3-4 T lemon juice
  • 5-6 T water (depending on how thick your tahini is)

DIRECTIONS

It’s important to use dried chickpeas for this recipe and they need to soak for 6-8 hours. Drain well and place on a towel to dry well. Place all ingredients in a food processor and process on pulse until mixture is minced but not pureed. Transfer mixture to a bowl and make into small slider patties (3 inches wide - 1/2 inch thick) - place on a tray and refrigerate for at least 45 minutes - 1 hour. These burgers are very delicate. Meanwhile prepare sauce and pickled cabbage.

Place all pickled cabbage ingredients in a jar, shake well and let sit on counter for at least 20 minutes or longer before using. Refrigerate after use and replenish with more cabbage or other vegetables like red onion, shallots, radishes, etc. to have on hand.

To make sauce - place the tahini and lemon juice in a bowl, mix together. Slowly add water until the desired consistency. Taste and adjust seasoning.

In a large skillet over medium high heat, add 2-3 T oil. When hot, carefully add several sliders (don’t over crowd the pan), gently turn as needed for even dark crispy sides, place on a paper towel to cool. Continue cooking all sliders or as many as you like and refrigerate the remaining for another time. Toast buns. Serve the sliders with the tahini sauce and pickled cabbage.

 

 

 

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