Chickpea Sliders
If you like falafel, chances are you will enjoy these chickpea sliders. Topped with a fresh avocado and parsley aioli, these colourful sliders make for an excellent dinner. Not in the mood for a bun? Serve over a bed of fresh lettuce or rice. I had mini naan bread on hand so that is what I used, but mini pita or actual slider buns would also do the trick.
Cumin, coriander and parsley add warm, smokey and sweet flavour to this middle eastern inspired recipe, while the avocado and parsley aioli adds a luscious, rich and lemony touch.
Chickpea Sliders
Ingredients
Chickpea Sliders
- 1 19 oz chickpeas drained and rinsed
- 1/2 red onion chopped
- 2 cloves garlic minced
- 1/4 cup tahini
- 1 tsp parsley
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp salt
- 1/2 cup panko bread crumbs
- 2 tbsp olive oil for frying the patties
- mini naan bread, mini pita bread or slider buns
Avocado Parsley Aioli
- 1 avocado
- 1/2 cup fresh parsley chopped
- 1-2 cloves garlic minced
- 2 tbsp lemon juice
- 1/4 tsp salt
- fresh ground pepper
Toppings
- sliced tomato
- sliced red onion
- lettuce
Instructions
Chickpea Sliders
- Preheat oven to 400°Place all ingredients (chickpeas, onion, garlic, tahini, spices and bread crumbs) in a food processor and pulse until blended but mixture still maintains some texture.
- Shape mixture into 3-inch by 1/2 inch patties. In a cast iron skillet, heat oil over medium high heat and then pan fry for 2-3 minutes, until they begin to brown. Transfer to the oven and bake for 20 minutes, flipping halfway through cooking time.
Avocado Parsley Aioli
- Mix all ingredients in a small dish. I used a medium sized Pyrex measuring cup.
Assemble
- Layer avocado mixture, sliders, tomato, onions and lettuce on buns/naan/pita.