BLACK SLIDERS RECIPES

Steps:

• 1. To prepare falafel, combine 6 cups water and chickpeas in a large bowl; let stand at room temperature 8 hours or overnight. Drain. 2. Preheat oven to 450°F. 3. Combine chickpeas, onion, and next 9 ingredients (through ground red pepper) in a food processor; pulse until coarsely chopped. Divide and shape mixture into 16 (1/2-inch-thick) patties (about 1/3 cup per patty). 4. Heat a large cast-iron skillet over medium-high. Coat pan with cooking spray. Place 8 patties in pan; coat patties with cooking spray. Cook 2 to 3 minutes on each side or until browned. Place on a wire rack set on a baking sheet. Repeat procedure with cooking spray and remaining patties. Place baking sheet in oven; bake at 450°F for 10 minutes. Reserve 8 falafel patties for Falafel Pizza and Falafel, Feta, and Tomato Salad. 5. To prepare pita sliders, combine yogurt, mayonnaise, dill, and 1/4 teaspoon black pepper in a bowl. Cut off top fourth of each pita (reserve for another use). Spoon about 1 tablespoon yogurt mixture into each pita pocket; top with 1 falafel patty, 1 tomato slice, 1/4 cup arugula leaves, and about 1/4 cup red onion slices.

Steps:

• Preheat oven to 350°. In a large skillet over medium-high heat, melt 2 tablespoons butter. Add onion and thyme sprigs and season with salt and pepper. Cook, stirring occasionally, until caramelized, about 15 minutes. Discard thyme.Place bottom halves of slider buns on a large baking sheet and top with roast beef, provolone cheese, caramelized onions, and slider bun tops. Melt 2 tablespoons butter and brush on top of buns. Sprinkle with garlic powder, coarse salt, and parsley and bake until cheese is melty and sliders are warmed through, 10 to 15 minutes. Meanwhile, make au jus: Add remaining 1 tablespoon butter to same skillet and melt over medium heat. Add garlic and cook until fragrant, 1 minute, then add beef broth, Worcestershire, and thyme and season with salt and pepper. Simmer until slightly reduced, 10 minutes. Serve sliders with au jus for dipping.