Method

• Make the falafel by adding the chickpeas, onion, garlic, cilantro, parsley, ground cumin, baking powder, salt, black pepper, flour and red pepper flakes, if using. Puree until the mixture is mostly smooth but it does not need to be completely smooth. Refrigerate for about 15 minutes.
• While the falafel base is cooling, add the tahini sauce by combining the paste to water, lemon juice, grated garlic, salt, and pepper in a bowl.
• Add about 2- to 3-inches of the canola oil to a large pot or deep sided pan and bring to a temperature of 350 F.
• Form the falafel into balls, approximately 1 oz. each (you can use cookie scoop) and place gently into the hot oil. Allow to fry for about 2 minutes and gently rotate the balls to continue frying on all sides. The falafel balls are done when they are a golden brown color all around.
• Remove from the oil with a slotted spoon and place on a paper towel to drain.
• Prepare the sliders by placing a bit of tahina sauce on the bottom of each roll, then add a falafel ball and smash it down gently with the palm of your hand. Top with some of the diced cucumbers and a drizzle of tahini sauce.

This recipe is about 66% less carbon intensive than the average meal. Saving approximately 2 kgCO₂e per serving.

That is the equivalent of charging your smartphone 244 times.