Feel Good Food: Felafel Sliders by Valli Little

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.

MAKES 12

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

1 eggwhite

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.

To purchase a copy of Feel Good Food or find out more click here