"Tadka Falafel Sliders Recipe: Indian-Mediterranean Fusion Delight"

Introducing my tantalizing Tadka Falafel Sliders: a delightful fusion of Indian and Meditteranean flavors, sure to captivate your taste buds! If you're a fan of hummus, falafels, and sliders like me, then this recipe is an absolute must-try. I’ve taken the classic slider buns and elevated them by layering them with creamy hummus, fiery harissa, flavorful falafels, crisp veggies, and tangy feta cheese. But that's not all – it’s about to go up a notch with a sensational Tadka!

Now, you may be wondering, what exactly is Tadka? Well, it's a technique used in Indian cooking that involves tempering spices in oil or butter, creating a symphony of popping, sizzling aromas and flavors. For these Tadka Falafel Sliders, I've infused this Indian tradition with Lebanese spices. Picture this: sesame seeds, thyme leaves, and red chilis dancing together in a fragrant melody. The result? Sliders that are bursting with an incredible depth of flavor that will leave you truly amazed.

Not only are these sliders a culinary delight, but they're also perfect for any gathering or barbecue. Imagine the look on your guest’s faces as you pour the sizzling Tadka right in front of them, adding an impressive touch to your presentation. And here's a little secret: while I highly recommend making your own falafels and hummus for an authentic taste, you can also opt for store-bought versions to save time – the outcome will still be nothing short of amazing.

So, why wait? I can't contain my excitement for you to give these Tadka Falafel Sliders a try and fall head over heels in love with their irresistible combination of Indian and Meditteranean flavors. Get ready to embark on a culinary journey that will leave a lasting impression on your taste buds!

Happy Cooking!

Servings: 12 sliders

Prep Time: 30 mins (longer if you’re making falafel and hummus from scratch)

Cooking Time: 15 mins

Baking Time: 15-20 mins

Total Time: 1-2 hours (longer if you’re making falafel and hummus from scratch)

Ingredients: 

Falafels: You can use storebought ready-to-use if you want. I recommend homemade! For a detailed falafel video, click here.

• 1/2 cup dried chickpeas (1/4 lb) to soak

• 1/4 tsp baking soda to soak

• 1 tsp salt to soak

• 1/2 small red onion chopped

• 1/4 cup chopped parsley 

• 1/4 cup chopped cilantro 

• 2-3 cloves of garlic

• 1/2 Serrano chopped

• 1 scallion chopped 

• 1/2 tbsp chickpea flour 

• 1 tsp salt as per taste

• 1/2 tbsp cumin powder

• 2 tsp coriander powder

• 1/4 tsp pepper

• 1/4 tsp sugar 

• 1/2 tsp chili powder

• 1/4 tsp baking powder

• Oil to fry 

Assembly:

• 12 butter slider buns

• 1 cup shredded slaw (mix of shredded cabbage and carrots)

• 3/4 cup Hummus- You can make it fresh at home (recommended) - click here for the recipe or you can use store-bought

• Onions cut into 12 rings 

• 3-4 tbsp Feta cheese crumbles

• 2 tbsp Harrisa or a chili paste of your choice

• 1 tbsp sweet chili sauce  (or use store-bought)

• 1 tbsp tahini 

• 1-2 tbsp hot water

• Butter spray

Tarka:

• 2 tbsp Butter  

• 3 tbsp olive oil

• 1 tbsp Sesame seeds

• 1.5-2 tsp Black sesame seeds or nigella seeds

• 5-6 thyme leaves 

• 2-4 Dried red chili

Spicy Tahini as a dipping sauce:

• 1/4 cup Tahini 

• 1/2 tbsp Olive oil

• 2 tbsp Lemon juice

• 3-5 tbsp hot Water

• 1-2 tbsp harissa/ Hot sauce 

• 1/2 tsp Chili powder

Directions: 

1. Hummus: If you are making homemade hummus, I recommend you make it a day in advance. The flavors set better. Click here for the recipe.

2. Falafel:

   1. In a bowl add dried chickpeas with salt and baking soda. Cover with cold water and let it soak for 10-14 hours.

   2. Once soaked, drain the chickpeas and let them air dry for about 30 mins.

   3. In a food processor add the chickpeas, chopped onions, cilantro, parsley, garlic cloves, serrano, scallion, chickpea flour, cumin powder, coriander powder, salt, sugar, pepper, chili powder, and baking powder.

   4. Pulse it together to form a paste, not too fine but it should hold together. See the video for consistency.

   5. Transfer it to a bowl and cover and let it sit in the fridge for 30-60 mins.

   6. Once out, divide into 12 divisions, form into discs or rounds as you want.

   7. Heat the oil to deep fry. You want hot oil (around 380F) so it fries fast.

   8. Deep fry the falafels till crispy and brown on all sides. Transfer on a per towel to let the excess oil soak up.

   9. Falafels are ready!

3. Spicy sauce: In a bowl mix the harissa (chili paste), sweet and spicy sauce, tahini, and hot water and keep aside.

4. Spicy Tahini as dipping sauce: In a bowl, whisk together tahini, lemon juice, olive oil, harissa, chili powder, and hot water to form a smooth sauce. If you need add more water to get the consistency you want.

5. Assembly: Preheat oven to 375F.

   1. Slice slider buns in half horizontally and place on a parchment-lined baking tray.

   2. On the bottom half, spread hummus, and on the top half spread the spicy sauce.

   3. Spread shredded cabbage over the hummus.

   4. Gently crush falafels and place them on the cabbage side, one per bun.

   5. Place an onion ring over the falafels. If you want place sliced olives.

   6. Crumble feta over them.

   7. Place the top layer of the buns over it and sandwich it.

   8. Poke holes with a toothpick and spray butter/olive oil over the buns.

   9. Cover them completely with foil paper and bake for 12-15 mins at 375F.

   10. Once out of the oven, let the oil stay on and prepare Tadka. Once Tadka is prepared take the foil off and pour it over.

6. Tarka:

   1. In a small saucepan or Tadka pan add butter and olive oil on medium-high heat.

   2. Once warm, add sesame seeds (black and white), red chilis, and thyme.

   3. Once it crackles immediately and carefully pour over the slider buns and spread it all over with a spatula if needed.

   4. Let it soak in for 2-4 mins.

7. The sliders are ready! Cut and serve with the spicy tahini and/or your favorite condiments.

Notes/Tips:

• Do NOT use canned chickpeas to make falafels.

• You can shape and freeze falafels and keep them. Fry as needed.

• I have air-fried the falafels but they dried out so I don’t recommend it.

• This Tarka will have less sizzle as compared to a traditional Indian Tarka because butter has a lower smoking temp than olive.

• Use olive oil for the Tarka, not extra virgin olive oil as it has a lower smoking point.

• Add more veggies to it if you want. I felt just onions tasted great but you can be as creative as you like.

• Do not forget to poke holes in the slider buns.

• Covering with foil is a must.