Chef’s Nectar, “Crab Falafel Sliders” Yummiest snacks for kids 😘👍👌😋

These crab and chickpea bites “sliders” start with chickpeas paste or you can use the readymade one or canned. For making this fabulous snacks Falafel Crab Cakes (I use canned chickpeas, tweak the spice blend to make it more sandwich-friendly, and add a tiny bit of flour to help the patties hold together more easily during frying) one of my personal favorite and very I often I used to make it for my kids.🥰

Ingredients for making the Falafel Sliders

• One can chickpeas beans, drained
• 1/2 teaspoon baking powder
• 1 teaspoon ground cumin
• 1/2 cup roughly chopped cilantro leaves
• 2 scallions roughly chopped
• 1 tablespoon grated lemon zest, from 1 lemon
• 1/2 jalapeño pepper, seeds and ribs removed, finely chopped
• 1 garlic clove, peeled and grated on microplane or passed through garlic press
• 2 tablespoons flour
• 1/2 pound fresh picked lump blue crab meat
• Kosher salt and freshly ground black pepper
• 1/2 fennel bulb, cored, and thinly sliced on a mandoline
• 1 tablespoon juice from 1 lemon
• 1/2 cup olive oil
• 12 slider-sized potato rolls, toasted
• 1/2 cup harissa aioli (from the stores)
• 5 tablespoons mayonnaise
• 3 tablespoons harissa paste
• 1 teaspoon juice from 1 lemon

Method of making Crab Falafel Sliders 😘

1. Place chickpeas, baking powder, cumin, cilantro, scallions, lemon zest, jalapeño (if desired), garlic clove, and flour in bowl of food processor.
2. Pulse until mixture holds together, but chunky bits of chickpea still remain, about 8-10 one-second pulses (do not process into paste).
3. Transfer mixture to large bowl and gently fold in crab meat. Season to taste with salt and pepper, and mix again until homogenous.
4. Toss shaved fennel with lemon juice and olive oil in medium bowl. Season to taste with salt and pepper.
5. Form crab mixture into 12 equal portions and form into patties roughly two inches across.
6. Refrigerate crab cakes and fennel until ready for use, up to 8 hours.
7. Heat remaining oil in heavy-bottomed 12-inch non-stick or cast-iron skillet over medium-high heat until just beginning to smoke.
8. Carefully add crab patties (if oil continues to smoke after crab patties are added, reduce heat to medium). Cook, gently shaking pan occasionally until deep golden brown, 2-4 minutes. Carefully flip using tongs, and continue to cook, gently shaking pan occasionally, until golden brown on second side, 2-4 minutes.
9. Transfer cooked patties to plate lined with double layer of paper towels.
10. spread harissa mayonnaise evenly over bun tops and bottoms. Place a small pile of shaved fennel over each bun bottom. Top with crab patties, close sandwich, and serve immediately.🥰😘😋👍
11. Harissa Mayonnaise, makes 1/2 cup at least.