Preparation

• Bring 3 cups of water to a boil in a pot. Remove from heat, add the bulgur and let soak for 30 minutes, or until very soft. Drain well of excess water.

• Combine in a food processor: cooked bulgur, garbanzos, baking soda, 3 tablespoons of flour, garlic, ground red pepper, cumin, coriander, tumeric, egg and salt. Process until the mixture reaches the consistency of a paste that’s smooth but not so moist that you are unable to work it into small balls. If too wet, add 2 tablespoons of flour and mix well.

• Shape into 12 small round balls. Set on a baking sheet lined with paper towels and refrigerate for 30 minutes.

• Heat a large saute pan over medium heat with enough oil to coat the pan. Working in batches, place the falafel balls in the pan and use a grill spatula to flatten them into the shape of small patties. Cook the sliders for 2 to 3 minutes. Flip and cook for 2 more minutes, or until cooked through.

• Serve on slider buns with suggested toppings.

Toppings:

Yogurt sauce (see below)

Cucumber slices

Tomato slices

Feta cheese

For the yogurt sauce:

Stir together ½ cup of Greek yogurt, juice of half a lemon, 1 minced garlic clove, 2 tablespoons of freshly chopped parsley and a generous pinch of salt.