Inspired by today.com
Ingredients
for 12 servings
Falafel
-
15 oz chickpeas, 2 cans, drained and rinsed (425 g) -
1 cup red onion, diced (150 g) -
½ cup fresh parsley (15 g) -
1 cup all-purpose flour (125 g) - 4 cloves garlic
-
1 tablespoon lemon juice -
2 teaspoons cumin -
2 teaspoons coriander -
1 teaspoon salt -
½ teaspoon pepper - olive oil, for greasing
Avocado Hummus
-
⅔ cup chickpeas (135 g) - 2 avocados
-
¼ cup olive oil (60 mL) - 2 cloves garlic
-
2 tablespoons lemon juice -
¾ teaspoon salt -
¼ teaspoon pepper
Tahini Sauce
-
½ cup tahini (250 g) -
⅓ cup water (80 mL) - 1 clove garlic, minced
-
1 tablespoon lemon juice -
½ teaspoon salt - 12 slider buns
- 12 slices tomato, sliced
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Preparation
- Preheat oven to 425°F (220°C).
- Add chickpeas, red onion, parsley, flour, garlic, lemon juice, cumin, coriander, salt and pepper to food processor and blend until smooth.
- Grease a 18x13-inch (46x33-cm) baking sheet with olive oil. Use a spatula to transfer falafel mixture to the pan.
- Using spatula and your hands, form the falafel mixture into a rectangle that is roughly the size of the slider buns.
- Bake falafel for 20-25 minutes or until crispy, flipping halfway through.
- For the avocado hummus, add avocados, chickpeas, garlic, olive oil, lemon juice, salt and pepper to food processor and blend until chunky.
- For the tahini sauce, whisk together tahini, water, garlic, lemon juice, salt and pepper in small mixing bowl.
- Keeping slider buns attached, cut them in half lengthwise with a serrated knife. Remove top half and set aside.
- When falafel is done baking, remove from oven and place on top of bottom half of slider buns.
- Top falafel with one layer of avocado hummus, followed by one layer of tomatoes. Drizzle with tahini sauce.
- Cover with top half of slider buns and cut into 12 sliders.
- Enjoy!
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