Falafel Chicken Sliders with Sesame and Feta Mayo
Photography Aaron McLean.
With sliders being all the rage at the moment, these crispy coated chicken fillets served with a tasty feta mayo will get you rave reviews.
INGREDIENTS
1 chicken breast, about 300 grams
2 eggs, beaten
½ cup plain flour
1½ cups falafel mix
vegetable oil for cooking
Mayo
50 grams feta
1/3 cup thick plain yoghurt
1 clove garlic, crushed
½ teaspoon sesame oil
sea salt and freshly ground pepper
To serve
10 slider buns or other small bread rolls, halved and grilled
1-2 medium vine tomatoes, sliced
crisp lettuce leaves
1 avocado, peeled and sliced
METHOD
Mayo: Crush the feta with the back of a fork then combine with the remaining ingredients and season, or for a smooth mayo place everything in a food processor.
Chicken: Cut the chicken into 10-12 pieces. Place between 2 pieces of plastic wrap and pound gently so the pieces are slightly bigger than the buns.
Put the eggs and flour in separate shallow dishes and season with salt and pepper. Put the falafel mix in a third dish.
Dust the chicken in the flour then in the eggs, letting the excess drip off. Coat well in the falafel mixture, pressing it on to adhere.
Heat a little oil in a sauté pan and cook the chicken until crisp and golden and fully cooked through. Drain on kitchen towels.
To assemble: Spread the mayo thickly on the cut sides of the warm buns. Top with a slice of tomato, lettuce, avocado, chicken and the remaining buns. Serve immediately. Makes 10
Pantry note: Dried falafel mix is available at supermarkets, food stores and health food shops
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.