Swap out the burgers for these falafel sliders with mango atchar-tahini sauce for fun and tasty appetisers for all your guests to enjoy.

SERVES 4 // COOKING TIME 1 hour 30 min

INGREDIENTS
For the mango atchar-tahini sauce
1 cup mayo
¼ cup mango atchar
1 tbsp tahini
Zest and juice of 1 lemon
For the falafel sliders
2 × 400 g tin chickpeas, drained
½ cup flour
¼ cup chopped coriander
¼ cup chopped parsley
1 onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
1½ tbsp lemon juice
1 tbsp coriander seeds, toasted and ground
2 tsp cumin seeds, toasted and ground
½ tsp cinnamon
¼ tsp bicarbonate of soda
Salt and black pepper
Vegetable oil, to fry
8 mini pitas

METHOD
For the mango atchar-tahini sauce
1. Place all the ingredients together in a food processor and blend until smooth.
For the falafel sliders
1. Place all ingredients, except the oil, in a food processor and pulse until the mixture comes together, but still has a grainy texture. Refrigerate for 1 hour.
2. Roll the mixture into balls and then flatten into patties the size of the pitas.
3. Heat oil in a pan and shallowfry patties in batches until crisp and golden, about 5 minutes per side. Drain on paper towel.
4. Warm the pitas in the oven for 5 minutes.
5. Fill pitas with mango atchar-tahini sauce, a falafel patty, red-onion pickle, and mint or coriander.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

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