banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Falafel Sliders with Smoky Tomato Sauce

Serves 4 to 6.

    Share

    Falafel Sliders with Smoky Tomato Sauce

    There’s a bit of work with this recipe, but it’s well worth it. “Falagers” is the nickname we gave to falafels made from legumes soaked in lager beer before cooking. Making them from scratch is a bit of a give-and-take game. Too wet, add flour. Too dry, they’ll need an egg white. It’s all about a feeling and making sure the mixture holds together while still staying moist. Once baked, there’s plenty more yum when served with a smoky garlic tomato beer sauce.

    Advertisement

    Tips

    • Baked falafels can be stored in the refrigerator for a day or frozen for longer-term storage. To serve, heat in 350 F (180 C) oven until piping hot. Serve with Smoky Tomato Sauce.
    • Want a heartier serving? Shape into burger-sized patties and, once baked, tuck into a toasted bun, pita bread, or lettuce wrap with avocado slices, creamy hummus, and Smoky Tomato Sauce.

    Best pairing suds

    With the lentil falafel seasonings and the smoked overtones in the sauce, serve with a crisp blonde craft lager laced with a little malt and a hint of hops.

    Advertisement

    Falafel Sliders with Smoky Tomato Sauce

    Ingredients

    • 1 cup (250 g) dry green lentils
    • 330 mL (11 oz) bottle regular or gluten-free lager beer
    • 5 cups (1.2 L) water, divided
    • 1 small head garlic
    • 2 tsp (10 mL) avocado oil, divided
    • 1 small cooking onion, coarsely chopped
    • 1/2 cup (125 mL) chopped fresh cilantro
    • 2 Tbsp (30 mL) chickpea flour, plus extra if needed
    • 1 tsp (5 mL) ground cumin
    • 1 tsp (5 mL) coriander
    • 1/2 tsp (2 mL) salt
    • 1/4 tsp (1 mL) black pepper
    • 1/8 tsp (0.5 mL) cayenne
    • Smoky Tomato Sauce (recipe here)
    • Slider buns (optional)

    Nutrition

    Per serving:

    • calories156
    • protein9g
    • fat2g
      • saturated fat0g
      • trans fat0g
    • carbohydrates27g
      • sugars4g
      • fibre4g
    • sodium203mg

    Directions

    01

    In large bowl, place lentils, beer, and 2 cups (500 mL) water. Stir together. Cover and refrigerate for 8 hours.

    02

    Preheat oven to 375 F (190 F). Slice just enough top off garlic head to expose cloves. Place in loosely fitted bed of foil. Drizzle with 1 tsp (5 mL) avocado oil and a bit of water. Bake in oven until cloves are soft when pressed, about 40 minutes. Remove and cool. Place roasted garlic in small bowl and refrigerate until ready to use.

    03

    Once lentils have fully soaked, drain and place in large saucepan along with 3 cups (750 mL) fresh water. Bring to a boil; then reduce heat to medium-low and, with lid ajar, simmer for 20 minutes, or until lentils are tender but not mushy. Drain well and set aside to cool.

    04

    Once cooled, place lentils in food processor along with onion, cilantro, flour, cumin, coriander, salt, and pepper. Pop roasted garlic cloves from their skins and add. Pulse until a coarse meal forms, occasionally scraping down sides of food processor with spatula. Texture should be like a firm, slightly chunky cookie dough. Do not overprocess to a smooth paste.

    05

    Transfer mixture to large bowl. Cover bowl with wrap and refrigerate for about 2 hours to slightly firm.

    06

    Preheat oven to 400 F (200 C). With damp palms, shape mixture into 2 in (5 cm) balls and slightly flatten into patties. Place on parchment-lined baking sheet in a single layer.

    07

    If mixture is too loose, return to bowl and stir in a little more flour, a tablespoon at a time, just until it will hold together. Be careful, as too much flour will make them dense. Lightly brush patties with remaining 1 tsp (5 mL) avocado oil.

    08

    Bake in oven for 10 minutes per side or until golden. Serve with Smoky Tomato Sauce. Delicious as sliders with arugula and sliced avocados, it can be served as an appetizer or a main course.

    Advertisement

    Like this recipe?

    This recipe is part of the Brewed Flavours collection.

    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.