We're now baking with Wildfarmed flour

  • Buffet, Canapés & Light Bites

Mini Brioche Sliders with Cracked Wheat & Lamb Falafels, Feta, Cucumber, pickled shallots & Lemon Tahini Cream


32 x Glazed Mini Brioche Slider

For the falafels
1 tin chick peas, rinsed and drained
75g cracked wheat, soaked in cold water for 30 minutes
3 banana shallots, finely chopped
500g minced lamb
3 tsp harissa paste
1 lemon, zest only
Rapeseed oil for frying

For the pickled shallots
6 banana shallots, peeled, halved and finely sliced
2 tbsp red wine vinegar

For the lemon and tahini cream
4 tbsp natural yogurt
2 tsp tahini
Juice ½ lemon

To serve
200g Feta cheese, crumbled
½ cucumber, halved, deseeded and finely sliced
1 tbsp mint leaves, chopped


Place the chick peas in a food processor and whiz until lightly crushed. Drain the cracked wheat and place in a mixing bowl with the chick peas. Add the shallots, lamb, harissa and lemon zest. Season well and mix together with your hands until well mixed. Shape into small, flat, oval koftas, approximately 32. Heat the rapeseed oil in a large, non-stick frying pan and cook for approximately 5-6 minutes, turning them gently until golden brown.

For the pickled shallots, simply toss the shallots in the vinegar and set aside for 15 minutes.

Gently toss the cucumber, Feta and mint together and season well.

For the tahini cream, mix all the ingredients together with 1 tbsp water and season to taste.

Cut the top of the Mini Brioche Sliders down the middle, but don’t cut all the way through. Serve the koftas in the Mini Brioche Sliders with the pickled shallots, cucumber, feta and tahini cream.

Share Recipe


Glazed mini brioche slider (plant-based)