Small Plates: Crabby Falafel ‘Sliders’

From Recipes This post is part of our Small Plates series, which is brought to you by California Pizza Kitchen. Falafel sandwiches with crab, fennel, and harrissa mayonnaise. [Photographs: J. Kenji Lopez-Alt] I admit it up front: this is one of those wacky dishes that comes from a lot of places in general, and nowhere in particular. A plate that Archie Bunker would describe as “one of them things that’s got a little too much of both, and not enough of neither.” Fortunately, we’re all a bit more open-minded than Archie, especially when it comes to deliciousness. I’d never considered the prospect of a non-vegetarian falafel—particularly not one that combines falafel with seafood —until I read Cathy and Tony Mantuano’s Wine Bar Food . In it, Tony Mantuano, chef at Chicago’s Spiaggia presents Mediterranean-inspired small plates ranging from the highly involved (Crispy Lamb Shoulder with Peas and Mint), to the exceedingly simple (Baked Caciocavallo Cheese). These crab and chickpea “sliders”* start with a slightly streamlined, miniaturized version of Mantuano’s Falafel Crab Cakes (I use canned chickpeas, tweak the spice blend to make it more sandwich-friendly, and add a tiny bit of flour to help the patties hold together more easily during …

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