Falafel Sliders with Avocado Hummus
1 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
For the falafel sliders:
Set aside 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 four 3-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 remaining 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.
Recipe adapted from: www.today.com