Chef notes
I love this recipe because it is fun and hearty but also light and fresh. I make it for parties all the time and it works great for lunch or dinner. To make it gluten-free, serve it bun-less like a Greek plate!
Technique tip: Uncooked falafel sliders and the tahini sauce can be made in advance and kept refrigerated.
Swap option: Use black beans or black-eyed peas instead of chickpeas to change it up!
Ingredients
- One 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 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sea salt
- 1/2 cup garbanzo flour (or other flour of choice)
- 2 tablespoons olive oil
- 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 tablespoon lemon juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon cayenne
- 1/2 cup tahini
- 1/2 cup water
- 1 clove garlic
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 14 mini buns or dinner rolls sliced in half, toasted
- Tomato, sliced
- Lettuce
- Red onion, thinly sliced
Preparation
For 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 food processor and pulse until combined, stopping frequently to scrape down sides. Using the palms of your hands, form mixture into seven 2-inch round by 1/2-inch thick patties.
In a large nonstick 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. Set aside.
For the avocado hummus:
Combine 1/4 cup chickpeas, avocado, parsley, oil, garlic, lemon juice, salt and cayenne in food processor and puree. Adjust seasoning to taste. Set aside.
For the tahini sauce:
Puree tahini, water, garlic, lemon juice and salt until smooth. Set aside.
To serve:
Layer the falafel sliders, avocado hummus, tahini sauce and sliced tomato, lettuce, and onion on the buns.
