Pea Falafel Sliders with Curried Mango Chutney

Début de l'été 2014
food and drink

BY: Christopher St. Onge

Peas will have you forget the usual chickpeas in these crunchy bites.You might want to consider making extra chutney to keep on hand in the fridge. It’s inspired by amba, a traditional condiment served with falafels.

Leftover chutney is delicious on chicken burgers and roasted halibut.

1 tbsp (15 mL) olive oil
1 small onion, finely chopped
1 tsp (5 mL) curry powder
¼ tsp (1 mL) ground turmeric
1 small, ripe but firm mango, finely chopped
1 small red chili, seeds and veins removed, finely chopped
2 tbsp (30 mL) cider vinegar
2 tbsp (30 mL) sugar
½ tsp (2 mL) salt
¼ cup (60 mL) finely chopped cilantro

⅓ cup (80 mL) flour
1½ tsp (7 mL) baking powder
5 cloves garlic
4 green onions, roughly chopped
1 cup (250 mL) loosely packed mint leaves
1 cup (250 mL) loosely packed cilantro leaves
3 cups (750 mL) cooked and cooled peas
2 tbsp (30 mL) ground cumin
1 tbsp (15 mL) ground coriander
2 tsp (10 mL) lemon zest
1 tsp (5 mL) salt
3 tbsp (45 mL) olive oil

12 slider buns, toasted
Pea sprouts to garnish

1 To make chutney, heat oil in a small saucepan over medium-low and cook onion until translucent, about 3 minutes. Stir in curry powder and turmeric; cook for 30 seconds.Add mango, chili, vinegar, sugar and salt. Bring to a simmer and cook for 5 to 6 minutes or until mango is very tender but not yet broken down. Remove from heat and stir in cilantro. Cover and refrigerate until chilled, about 2 hours (chutney will keep for up to 3 days).

2 For the falafel, whisk together flour and baking powder in a medium mixing bowl; set aside. Combine garlic, green onion, mint and cilantro in the bowl of a food processor; pulse until herbs are roughly chopped. Add peas, cumin, coriander, lemon zest and salt. Process until peas are finely chopped with some texture remaining. Turn out into bowl containing flour mixture and stir to combine; refrigerate for 30 minutes. Form into 12 patties, about ½ inch (1 cm) thick.

3 Heat oil in a large skillet over medium heat and fry patties for 2 minutes per side or until browned and crisp. Place 1 patty on each bottom bun, top each with a generous spoonful of chutney, pea sprouts and bun tops; serve while hot and crunchy.

Makes 12

What to Serve