Vegan Recipe: Falafel Sliders
Recipe below. Subscribe to Hungry for more tasty recipes and how-to guides: bit.ly/PsJ96O Chloe shows how to make delicious vegan falafel sliders that are so good they even mange to impress a couple of skeptical meat eaters! Hungry is home to the best culinary videos on the YouTube! Join the party with recipes, how-to guides, big personalities, and plenty of flavor! Whether you're grilling, baking, frying, or just looking for inspiration, we have something delicious for everyone. Satisfy your hunger by clicking the subscribe link below: bit.ly/PsJ96O Follow on Twitter! Twitter.com/HungryYouTube And like us on Facebook! Facebook.com/HungryYouTube Check out our other shows and get to know our awesome hosts: How to Bake It in Hollywood with Ashley Adams: bit.ly/ZLPj09 Secrets of a Food Stylist with Megan Mitchell: bit.ly/YgZ63o Gluten Free with Alex T: bit.ly/XqRGsP Grill This with Nathan Lippy: bit.ly/OGuMHm Casserole Queens with Sandy Pollock and Crystal Cook: bit.ly/No9ml5 Midnight Munchies with the Brothers Green: bit.ly/RLLFiH Chloe's website: chefchloe.com/ Connect with Chef Roberto Martin: www.facebook.com/VeganCookingForCarnivores?fref=ts twitter.com/_ChefRoberto ******** Falafel Sliders with Avocado Hummus Serves 4 Make-Ahead Tip: Uncooked Falafel Sliders can be made in advance and kept refrigerated until ready to cook. Tahini Sauce can be made in advance and kept refrigerated. FALAFEL SLIDERS 1 (15-ounce) can chickpeas, rinsed and drained, divided ½ red onion, finely chopped 2 cloves garlic, quartered 5 sun-dried tomatoes packed in oil, drained ½ cup packed fresh Italian parsley 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon sea salt ½ cup garbanzo flour (or other flour of choice) 2 tablespoons olive oil AVOCADO HUMMUS ¼ cup chickpeas, reserved from sliders 1 avocado, pitted and peeled 1/3 cup packed fresh Italian parsley ¼ cup olive oil 1 clove garlic 1 tablespoon lemon juice ½ teaspoon sea salt ¼ teaspoon cayenne TAHINI SAUCE ½ cup tahini ½ cup water 1 clove garlic 1 tablespoon lemon juice ½ teaspoon salt 14 mini buns or dinner rolls sliced in half, toasted 2 small tomatoes, thinly sliced To make the Falafel Sliders: Reserve ¼ 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 2-inch by ½-inch patties. 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. To make the Avocado Hummus: Combine ¼ cup chickpeas, avocado, parsley, oil, garlic, lemon juice, salt, and cayenne in food processor and puree. Adjust seasoning to taste. To make the Tahini Sauce: Puree tahini, water, garlic, lemon juice, and salt until smooth. To serve: Layer the Falafel Sliders, Avocado Hummus, Tahini Sauce, and sliced tomato on the buns.
