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from Amy Siegel - Clifton, NJ
In a large mixing bowl, combine falafel mix, turkey, mint leaves, black pepper to taste and 3-4 Tablespoons cold water, to moisten. Shape mixture into 12 small patties.
Heat a grill pan or large skillet over medium-high heat. Spray with non-stick cooking spray. Grill patties for 3-5 minutes per side, until no longer pink in center.
Meanwhile, heat a large skillet over medium high heat. Add olive oil and Bermuda onion. Sauté for 10-12 minutes, until softened and golden.
In a small bowl, stir together tehina with ¼ cup water. Add more water to make a thinner sauce, if desired, set aside. Heat rolls in a 250 degree Fahrenheit oven for 5 minutes, or until warm.
To assemble sliders: On a plate place, bottom of roll, lettuce leaf, cooked patty, onions, 1 tablespoon tehina, and top of roll. Garnish with additional chopped mint leaves. Serve remaining techina sauce on the side for dipping.
*Empire produces regular and light varieties of ground turkey. Use the regular variety for best results in this recipe.
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