5 Locations with Martin's Products - (1.9 Miles)
5 Locations with Martin's Products - (1.9 Miles)
4.67 avg. rating (90% score) - 3 votes

Falafel Sliders with Avocado Hummus

30 Minutes Total Serves 4
Ingredients
Falafel Sliders
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
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
4
Martin’s 12-Sliced Potato Rolls
Tomato, sliced
Lettuce
Red Onion, thinly sliced
Directions
  1. 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.

  2. 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.

  3. 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.

  4. For the tahini sauce:
    Puree tahini, water, garlic, lemon juice and salt until smooth. Set aside.

  5. To serve:
    Layer the falafel sliders, avocado hummus, tahini sauce and sliced tomato, lettuce, and onion on the buns.


    Recipe adapted from: www.today.com

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