Falafel Sliders with Avocado Hummus
Falafel Sliders with Avocado Hummus
Nathan Congleton / TODAY
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Rating:
3.7118645 (59 rated)
Cook time:
Prep time:
Servings:
4-6

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

  • Falafel sliders

    • 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
  • 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 tablespoon lemon juice
    • 1/2 teaspoon sea salt
    • 1/4 teaspoon cayenne
  • Tahini sauce

    • 1/2 cup tahini
    • 1/2 cup water
    • 1 clove garlic
    • 1 tablespoon lemon juice
    • 1/2 teaspoon salt
  • To serve

    • 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.