Made With
12 Slider Potato RollsIngredients
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
Serves: 4
Directions
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: www.today.com
