Meatless Mondays  |  Posted 09.29.14

Falafel Sliders with Avocado Hummus

Falafel Sliders with Avocado Hummus

Serves 4

Middle East meets California in these fun and flavorful Falafel Sliders. Jazzed up with fresh Avocado Hummus and a splash of creamy Tahini Sauce, these mini burgers are dressed to impress. If you want to ditch the bun, serve them over rice for a gluten-free Greek plate.

Make-Ahead Tip

The Falafel Sliders can be made in advance and frozen for up to 1 month or kept refrigerated for 3 to 4 days until ready to cook. The Tahini Sauce can be made in advance and kept refrigerated for 2 to 3 days.

Ingredients

  • FALAFEL SLIDERS
  • 1 15-ounce can chickpeas, rinsed and drained, divided
  • 1/2 red onion, finely chopped
  • 2 cloves garlic, quartered
  • 5 sun-dried tomatoes packed in oil, drained
  • 1/2 cup packed fresh Italian parsley
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 cup garbanzo or other flour
  • 2 tsp olive oil
  • AVOCADO HUMMUS
  • 1/4 cup chickpeas, reserved from sliders
  • 1 avocado, pitted and peeled
  • 1/3 cup packed fresh Italian parsley
  • 1/4 cup olive oil
  • 1 clove garlic
  • 1 Tbsp lemon juice
  • 1/2 tsp sea salt
  • 1/4 tsp cayenne pepper
  • TAHINI SAUCE
  • 1 cup tahini
  • 1/2 cup water
  • 1 clove garlic
  • 1 Tbsp lemon juice
  • 1/2 tsp salt
  • OTHER
  • 14 slider buns or dinner rolls sliced in half, toasted
  • 2 small tomatoes, thinly sliced

Instructions

To make the Falafel Sliders: Reserve 1/4 cup chickpeas for the Avocado Hummus. Place remaining chickpeas, onions, garlic, tomatoes, parsley, cumin, coriander, salt and flour in a good processor and pulse until combined, stopping frequently to scrape down sides. Using the palms of your hands, form mixture into 2-inch by 1/2-inch patties.

In a large skillet, heat oil over medium-high heat and pan-fry patties in batches, letting cook about 3 to 5 minutes on each side, until nicely browned. Do not crowd the pan. Remove from pan and drain on paper towels.

To make the Avocado Hummus: Combine 1/4 cup chickpeas, avocado, parsley, oil, garlic, lemon juice, sale, and cayenne in food processor and puree. Adjust seasoning to taste.

To make the Tahini Sauce: Puree tahini, water, garlic, lemon juice, and salt until smooth.

To serve: Layer the Falafel Sliders, Avocado Hummus, Tahini Sauce, and sliced tomato on the buns.

Recipe taken from Chloe Coscarelli: Chloe's Kitchen