Ingredients
for 12 servings
Falafel
- 15 oz chickpeas (425 g), 2 cans, drained and rinsed
- 1 cup red onion (150 g), diced
- 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
Nutrition Info
Shop ingredients with
- Calories 309
- Fat 11g
- Carbs 42g
- Fiber 6g
- Sugar 5g
- Protein 9g
Estimated values based on one serving size.
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!