Small Plates: Crabby Falafel 'Sliders

Name: Small Plates: Crabby Falafel 'Sliders
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Middle Eastern
Ingredients: 1 teaspoons baking powder; 118 milliliters loosely packed, roughly chopped cilantro leaves; 1 fennel bulb, cored, and thinly sliced on a mandoline; 2 Tbsps flour; 1 garlic clove, peeled and grated on microplane or passed through garlic press; 1 teaspoon ground cumin; 3 Tbsps harissa paste; 1 jalapeño pepper, seeds and ribs removed, chopped fine (optional); 12 servings Kosher salt and freshly ground black pepper; 1 teaspoon juice from 1 lemon; 1 Tbsp grated lemon zest, from 1 lemon; 227 grams fresh picked lump blue crab meat; 408 grams chickpeas beans, drained; 5 Tbsps mayonnaise; 118 milliliters olive oil; 12 slider-sized potato rolls, toasted; 2 scallions, roughly chopped

Small Plates: Crabby Falafel 'Sliders might be just the middl eastern recipe you are searching for. Watching your figure? This dairy free and pescatarian recipe has 316 calories, 12g of protein, and 14g of fat per serving. This recipe serves 12. This recipe covers 22% of your daily requirements of vitamins and minerals. Head to the store and pick up baking powder, mayonnaise, fennel bulb, and a few other things to make it today. It works best as a hor d'oeuvre, and is done in approximately 45 minutes.

Instructions

Place chickpeas, baking powder, cumin, cilantro, scallions, lemon zest, jalapeño (if desired), garlic clove, and flour in bowl of food processor. Pulse until mixture holds together, but chunky bits of chickpea still remain, about 8-10 one-second pulses (do not process into paste).

Ingredients you will need

Baking Powder

Whole Garlic Cloves

Lemon Zest

Chickpeas

Green Onions

Cilantro

Cumin

All Purpose Flour

Equipment you will use

Food Processor

Bowl

Transfer mixture to large bowl and gently fold in crab meat. Season to taste with salt and pepper, and mix again until homogenous.

Ingredients you will need

Salt And Pepper

Crabmeat

Equipment you will use

Bowl

Toss shaved fennel with lemon juice and olive oil in medium bowl. Season to taste with salt and pepper. Form crab mixture into 12 equal portions and form into patties roughly two inches across. Refrigerate crab cakes and fennel until ready for use, up to 8 hours.

Ingredients you will need

Salt And Pepper

Lemon Juice

Olive Oil

Fennel

Crab

Equipment you will use

Bowl

Heat remaining oil in heavy-bottomed 12-inch non-stick or cast-iron skillet over medium-high heat until just beginning to smoke. Carefully add crab patties (if oil continues to smoke after crab patties are added, reduce heat to medium). Cook, gently shaking pan occasionally until deep golden brown, 2-4 minutes. Carefully flip using tongs, and continue to cook, gently shaking pan occasionally, until golden brown on second side, 2-4 minutes.

Ingredients you will need

Crab

Cooking Oil

Equipment you will use

Frying Pan

Tongs

Transfer cooked patties to plate lined with double layer of paper towels.

Equipment you will use

Paper Towels

spread harissa mayonnaise evenly over bun tops and bottoms.

Ingredients you will need

Mayonnaise

Harissa

Spread

Roll

Place a small pile of shaved fennel over each bun bottom. Top with crab patties, close sandwich, and serve immediately.

Ingredients you will need

Fennel

Crab

Roll

Harissa Mayonnaise

Ingredients you will need

Mayonnaise

Harissa

- makes 1/2 cup -

Note: Harissa is a spicy North African condiment made with chiles, spices, and vegetables. It can be found in cans or jars in the international aisle of many supermarkets, or is available online. I recommend DEA brand harissa, which balances out chile heat with complex vegetal flavors, and comes in a resealable metal tube.

Ingredients you will need

Vegetable

Condiment

Harissa

Chili Pepper

Spices

Mix all ingredients in small mixing bowl and whisk to combine. Store in airtight container, refrigerated, for up to 1 week.

Equipment you will use

Mixing Bowl

Whisk

Equipment

Ingredients

Servings:

1teaspoons

baking powder 118milliliters

loosely packed, roughly chopped cilantro leaves 1

fennel bulb, cored, and thinly sliced on a mandoline 2Tbsps

flour 1

garlic clove, peeled and grated on microplane or passed through garlic press 1teaspoon

ground cumin 3Tbsps

harissa paste 1

jalapeño pepper, seeds and ribs removed, chopped fine (optional)12servings

Kosher salt and freshly ground black pepper 1teaspoon

juice from 1 lemon 1Tbsp

grated lemon zest, from 1 lemon 227grams

fresh picked lump blue crab meat 408grams

chickpeas beans, drained 5Tbsps

mayonnaise 118milliliters

olive oil 12

slider-sized potato rolls, toasted 2

scallions, roughly chopped

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The 7Cellars Elway's Reserve Chardonnay with a 4.9 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.