Falafel Sliders

Chef George Doumaney from Portsmouth Publick House stopped by the set today to show us how to make Falafel Sliders.


For the Falafel:

  • 2 cups Dry Chickpeas (soaked in water overnight)
  • 1 Medium Onion, chopped coarse
  • 3 Cloves Garlic, diced and mixed with salt and a little oil
  • 2 tsp. Allspice
  • 1/2 tsp. Cumin
  • 1 cup Pitted Olives (I use a blend of kalamata and green)
  • 2 tsp. Salt
  • 1/2 tsp. Black Pepper (coarse)
  • 3 Tbsp. Chopped Parsley.
  • Canola Oil to fry

For the Sliders:

  • Slider-Size Brioche Rolls
  • Hummus
  • Mixed Greens
  • Sliced Tomato


  1. Add garlic and onion to food processor and pulse until mixture is finely ground, then add drained chickpeas and pulse until they are broken into smaller chunks.
  2. Add the olives, salt, black pepper, cumin, parsley and allspice. Process until the mixture is finely chopped but not pureed.
  3. Using a tablespoon or small ice cream scoop, portion out mixture and shape into round balls. Note: If this is for a meal and not an appetizer, then make balls about 2 inches in size.
  4. Fry balls in Canola oil until golden brown.

There are several applications you can use these for. I make little burger sliders out of them by putting them in a brioche roll and topping it with hummus, or they can be used as a substitute meat ball. You can also just snack on them. Be creative!

About the Restaurant:

Portsmouth Publick House
600 Clock Tower Sq.
Portsmouth, R.I. 02871
(401) 682-2600


Free Chicken Wings On Wednesdays from 4 p.m. – 8 p.m.

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