How good do these look? This delicious recipe is from the new Delicious cookbook, Feel Good Food, by Valli Little
Felafel sliders with whipped feta and cucumber slaw
Canned or dried chickpeas, and other pulses, are versatile pantry
standbys, and offer a good, low-fat, high-protein alternative to
meat. These cute sliders make great finger food for parties, too.
1 onion, finely chopped
2 garlic cloves, crushed
2 tsp ground coriander
1 tsp ground cumin
2 x 400g cans chickpeas, rinsed, drained
1 cup finely chopped flat-leaf parsley leaves
1/3 cup (50g) plain flour, plus extra, to dust
3/4 cup (150g) crumbled feta
1/4 cup (70g) low-fat thick Greek-style yoghurt
1 tbs finely chopped dill
1/2 telegraph cucumber, grated
1/4 cup (60ml) rice wine vinegar
2 tbs olive oil
12 mini brioche buns, split, to serve
Mint leaves, to serve
Place the onion, garlic, spices, chickpeas, parsley, flour and
eggwhite in a food processor and whiz to a coarse paste. Season,
then, using floured hands, form mixture into 12 patties. Chill for
30 minutes to firm up.
To make whipped feta, place the feta, yoghurt and dill in a small
food processor and whiz until smooth. Chill until ready to serve.
To make the cucumber slaw, combine the cucumber and vinegar
in a bowl, season and set aside.
Heat 1 tbs oil in a large frypan over medium heat. Cook the
patties, in 2 batches, for 2-3 minutes each side until golden and
cooked through, adding the remaining 1 tbs oil between batches.
Drain on paper towel.
Drain the cucumber well, discarding vinegar. Spread the bases
of the brioche buns with whipped feta, then top with patties,
cucumber slaw, mint and bun tops to serve.