Falafel Sliders

Vodvil chef Jamie Lauren shares her recipe
Chef Jamie Lauren, who you may remember from Top Chef or for her recent work at Venice’s Beechwood, recently took the helm at Vodvil, West Hollywood’s new “game room” inspired restaurant. Her menu puts an offbeat spin on childhood classics, like these falafel sliders topped with tomato-raisin chutney and tahini sauce. They make for a competitive snack, should you decide to host a game night of your own.
2 cups dried chickpeas, soaked for 24 hours in water
1 teaspoon baking powder
1 small yellow onion, minced
6 cloves garlic, chopped
1 tablespoon cumin, toasted and ground
1 tablespoon coriander, toasted and ground
Juice of 1 lemon
1/4 bunch cilantro, chopped
1/2 bunch parsley, chopped
salt to taste
In a food processor, combine all the above ingredients until a paste is formed. Shape into balls and fry at 350 degrees until golden, roughly 4 minutes.
Tomato raisin chutney
5 small tomatoes, seeded and diced
1/2 cup raisins or currants
1 tablespoon canola oil
3/4 cup sugar
1 jalapeno, seeded and minced
1 cinnamon stick 2 bay leaves
1 tablespoon apple cider vinegar
1 small yellow onion, minced
1 teaspoon whole cloves
salt to taste
In a sauce pan, heat the oil over medium heat. Add the onion and spices. Cook until the onion is soft. Add all other ingredients and cook until thick. Adjust seasoning. Allow to cool, pick out whole spices.
Tahini sauce
1 cup tahini
2 lemons, juiced
1/2 cup water
1 teaspoon paprika
1 teaspoon cayenne salt to taste
Combine all ingredients and whisk together, adjust seasoning if necessary.
To serve: After removing the falafel from the fryer, lightly smash each ball so it resembles more of a patty. Place on a toasted hawaiian sweet roll, garnish with 1 heaping tablespoon of the tomato relish, a nice squirt of the tahini sauce, a slice of romaine lettuce and some shaved red onions. Garnish with pickled turnips.