Pea Falafel Sliders with Curried Mango Chutney

This recipe is a good example of why I try new things.  I wasn't hopeful that this would be a great dinner…especially for the kids…but I was wrong.  This has amazing flavour and texture and every bit was eaten! Based on a recipe from Food and Drink Magazine

CURRIED MANGO CHUTNEY
1 tbsp olive oil
1 small onion, finely chopped
1 tsp curry powder
1/4 tsp cumin
1 small ripe but firm mango, finely chopped
1 small red chili, seeds and veins removed, finely chopped
2 tbsp cider vinegar
2 tbsp sugar
1/2 tsp salt
1/4 cup finely chopped cilantro

FALAFEL
1/3 cup flour
1 1/2 tsp baking powder
3 cloves garlic
4 green onions, roughly chopped
1/2 cup loosely packed mint leaves
3 cups cooked and cooled peas
2 tbsp ground cumin
1 tbsp ground coriander
1 tsp salt
3 tbsp olive oil

12 slider buns, toasted

Pea sprouts to garnish

1. To make chutney, heat oil in a small saucepan over medium low and cook onion until translucent, about 3 minutes.  Stir in curry powder and turmeric, cook for 30 seconds.  Add mango, chili, vinegar, sugar and salt.  Bring to a simmer and cook for 5 to 6 minutes or until mango is very tender but not yet broken down.  Remove from heat and stir in cilantro.  Cover and refrigerate until chilled, about 2 hours.
2. For the falafel, whisk together flour and baking powder in a medium mixing bowl; set aside.  Combine garlic, green onion, mint and cilantro in the bowl of a food processor; pulse until herbs are roughly chopped.  Add peas, cumin, coriander and salt.  Process until peas are finely chopped with some texture remaining.  Turn out into bowl containing flour mixture and stir to combine; refrigerate for 30 minutes.  Form into 12 patties, about 1/2 inch thick.
3. Heat oil in a large skillet over medium heat and fry patties for 2 minutes per side or until browned and crisp.  Place 1 patty on each bottom bun, top each with a generous spoonful of chutney, pea sprouts and bun tops; serve while hot and crunchy.