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.
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.
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