All Recipes

Falafel Sliders with Avocado Hummus

30 Mins


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


Red Onion, thinly sliced

Serves: 4


Step 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.

Step 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.

Step 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.

Step 4

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

Step 5

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

Recipe adapted from: