RECIPE: MARVELOUS MEDITERRANEAN FALAFEL SLIDERS

Ingredients

• 1 envelope Manischewitz Falafel Mix from 6.4 oz box
• 2 pounds ground turkey*
• 1 cup mint leaves, chopped (plus more for garnish)
• 1 tablespoon olive oil
• 1 large Bermuda onion, thinly sliced
• 1 can tehina (tahini)
• 12 3-inch soft rolls
• 1 head Bibb lettuce, washed and patted dry
• Pepper
• Water

  *Use regular instead of “light” ground turkey for best results in this recipe.

The 2009 grand prize winner: Falafel
Sliders by Amy Siegel. Photo courtesy
The Manishewitz Company.

1. In a large mixing bowl, combine falafel mix, turkey, mint leaves, black pepper to taste and 3-4 tablespoons cold water, to moisten. Shape mixture into 12 small patties.

2. Heat a grill pan or large skillet over medium-high heat. Spray with non-stick cooking spray. Grill patties for 3-5 minutes per side, until no longer pink in center.

3. Meanwhile, heat a large skillet over medium high heat. Add olive oil and Bermuda onion. Sauté for 10-12 minutes, until softened and golden.
4. In a small bowl, stir together tehina with ¼ cup water. Add more water to make a thinner sauce, if desired, set aside. Heat rolls in a 250°F oven for 5 minutes, or until warm.

5. To assemble sliders: On a plate, place bottom half of roll, lettuce leaf, cooked patty, onions, 1 tablespoon tehina and top half of roll. Garnish with additional chopped mint leaves. Serve remaining tehina sauce on the side for dipping.

The history of falafel.

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