Falafel Sliders With Avocado Hummus

I have to sing the praises of Chef Chloe Coscarelli.  I bought her cookbook “Chloe’s Kitchen” a few weeks ago and I love her fresh, simple take on cooking.  She was the winning contestant on the television show Cupcake Wars and her vegan cupcakes (delicious flavors like Ginger Spice Nutmeg with Vanilla Buttercream, Raspberry and Amaretto Tiramisu, and Chocolate Strawberry Shortcake) beat out traditional bakers who used eggs and butter in their batter.  What’s even crazier is that when she was on Cupcake Wars, she had only been baking professionally for 3 months!  I have been trying out a lot of her recipes and have enjoyed every single one of them.

The most recent one I tried was her Falafel Sliders with Avocado Hummus.  Although this one does take a bit of prep, they are easy to make and delicious!  The falafel is a simple ground chickpea mixture (instead of just flat leaf Italian parsley, I also threw in some cilantro because who doesn’t like cilantro?) pan fried in a little bit of olive oil.   I stacked that with a fresh tomato slice, homemade avocado hummus and tahini sauce for a creamy texture.  The next day when I ate the leftovers, I realized I had a leftover red onion in the fridge so I stacked a couple of slices of red onion and it added a nice crunch to the sandwich. Voila!

ImageAnybody for falafel?

Note:  I doubled the recipe to match the number of buns that came in a package.   This ends up making about 12 patties.   I also modified the recipe to include cilantro.  

Falafel Sliders

2 15 ounce cans of chickpeas, rinsed and drained
1 red onion, finely chopped
4 cloves of garlic, quartered
A handful of sun-dried tomatoes
1/2 cup of fresh Italian parsley (I prefer flat leaf)
1/2 cup of cilantro
2 teaspoons of ground cumin
2 teaspoons of ground coriander
2 teaspoons of salt
1 cup of flour
1/4 cup of olive oil

To make falafel:  Place all falafel ingredients (except olive oil) in a food processor and pulse until combined (not overly pulsed or else it’ll become liquidy). Form mixture into 2-inch by 1/2 inch patties.  In a large nonstick skillet, heat oil over medium-high heat and pan-fry patties (3-5 minutes a side) until nicely browned.  Remove from pan and drain.

Avocado Hummus
1/2 cup of chickpeas, drained
2 avocados, pitted and peeled
1/3 cup fresh parsley
1/2 cup olive oil
2 cloves of garlic
2 tbsp lemon juice
1 teaspoon salt
1/2 teaspoon cayenne (for some kick!)

To make the hummus:  Combine all ingredients in food processor.

Tahini Sauce
1 cup of tahini sauce
1 cup of water
2 cloves of garlic
2 tbsp lemon juice
1 teaspoon of salt

To make tahini sauce:  Puree all ingredients until smooth.

Slider buns sliced in half, toasted
2 small tomatoes, thinly sliced
Red onion slices (optional)

To serve: layer falafel sliders, avocado hummus, tahini sauce, sliced tomato and red onion on your slider bun.  Enjoy!

3 thoughts on “Falafel Sliders With Avocado Hummus

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