1 15oz 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 tsp. sea salt
1/2 garbanzo or other flour
2 Tbs. 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 garlic clove
1 Tbs. lemon juice
1/2 tsp. sea salt
1/4 tsp. cayenne
Tahini Sauce: (or purchase Trader Joe's prepared Tahini Sauce)
1/2 cup Tahini
1/2 cup water
1 garlic clove
1 tbs lemon juice
1/2 tsp salt
14 slider buns or dinner rolls sliced in half, toasted
(If you choose to make burger out of this recipe it makes 3 substantial burgers)
2 small tomatoes, thinly sliced
DirectionsTo make 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 the sides. Using the palms of your hands, form mixtures into 2-inch by 1/2 inch patties.
In a large non stick 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 of chickpeas, avocado, parsley, oil, garlic, lemon juice, salt and cayenne in a food processor and puree. Adjust seasoning to taste.
To make the tahini sauce:
Puree tahini, water, garlic, lemon juice, and salt until smooth.
Layer the falafel sliders, avocado hummus, tahini sauce, and slice tomato on the buns.
Serving Size: serves 4