6 Frozen falafels, slightly thawed
6 brioche or Hawaiian style slider rolls, cut in half lengthwise
1/2 C. Mighty Sesame tahini
1 tsp. Dijon mustard
Juice of 1 lemon
1/2 tsp. Kosher salt
2 C. finely shredded white cabbage
2 medium radishes, cut into thin matchsticks
1/2 C. grated carrots
Bread and butter pickle slices, optional
- Pour olive oil into a sauté pan until it covers it completely and turn on medium-high heat. Once it begins to shimmer add falafels and fry on both sides until golden brown. Use a cup or a flat object to carefully press down on each falafel as it’s being fried to the shape and size of your bun. If it breaks apart it’s ok, you can assemble it later on each bun.
- Make slaw by whisking first four ingredients together in a small bowl and adding water until it’s the consistency of dressing.
- Mix shredded cabbage, radishes and carrots in a medium bowl and mix in half of the tahini dressing to coat.
- Assemble sliders by placing a few (optional) pickles onto an open bun, then a fried falafel on top. Spoon some tahini dressing on the falafel and then some slaw. Top with bun and serve immediately.
By Chef George Duran