This is how our Chloe’s falafel sliders did not turn out to look like. Ha! Instead ours were actually pretty dry and we forgot about the cucumber and tomato slices to go with our burgers! And we doubled the recipe for our falafel as we had guests coming over which we could make into 10 hamburger patties.
This is how ours actually look like and we have the MOST delicious sauces to go with. With avocado hummus and sesame tahini sauce, the burger was saved by our homemade sauces with a colourful salad of chopped japanese cucumbers, corns, tomatoes and our last pomegranate from Bangkok with a drizzle of salt, pepper, balsamic vinegar and 1 tablespoon of lemon.
The key ingredients for falafel is chickpeas and we got cans of them for convenience sake. And we spent the day blending and blending. Somehow our patties didn’t hold together during the frying process so we wasted 4 patties and ended up baking the rest in the oven around 250 celsius and at 12 mins each interval before flipping them on each side to get the grilled effect.
We also made avocado hummus for the first time and we added more avocado than chickpeas and the result was quite a thick paste. So we experimented with soy milk and water to finally get the smooth texture we wanted. We also added way too much caynee pepper which really added too much spice in this supposedly creamy sauce.
Finally we made sesame tahini sauce which I love best! All our guests thought it tasted really special and had a light nutty flavour that complemented our burgers. Little did I know it’s super easy making tahini sauce. Just 1 full cup of white sesame seed to 2 teaspoon of olive oil you get an instant homemade tahini. We can’t wait to make this again and again.
1 15oz can chickpeas, rinsed and drained, divided
1/2 red onion, finely chopped
2 cloves garlic, quartered
5 sun-dried tomatoes, packed in oil, drained
1/2 cup packed fresh Italian parsley
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. sea salt
1/2 garbanzo or other flour
2 Tbs. olive oil
1/4 cup chickpeas, reserved from sliders
1 avocado, pitted and peeled
1/3 cup packed fresh Italian parsley
1/4 cup olive oil
1 garlic clove
1 Tbs. lemon juice
1/2 tsp. sea salt
1/4 tsp. cayenne
Tahini Sauce: (or make your own tahini with white sesame and olive oil)
1/2 cup Tahini
1/2 cup water
1 garlic clove
1 tbs lemon juice
1/2 tsp salt
14 slider buns or dinner rolls sliced in half, toasted
(If you choose to make burger out of this recipe it makes 3 substantial burgers)
2 small tomatoes, thinly sliced
To make falafel sliders: Reserve 1/4 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 the sides. Using the palms of your hands, form mixtures into 2-inch by 1/2 inch patties.
In a large non stick 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 1/4 cup of chickpeas, avocado, parsley, oil, garlic, lemon juice, salt and cayenne in a food processor and puree. Adjust seasoning to taste.
To make the tahini sauce:
Puree tahini, water, garlic, lemon juice, and salt until smooth.
Layer the falafel sliders, avocado hummus, tahini sauce, and slice tomato on the buns.