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!
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.
Layer the falafel sliders, avocado hummus, tahini sauce and sliced tomato, lettuce, and onion on the buns.