Falafel Burger Slider Recipe
on a brioche bun with Carrot Hummus and Garlic Sauce (vegetarian)
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Ingredients
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Falafel Patties
Carrot Hummus
Garlic Sauce
Assembly & Garnish
Method
Falafel Patties
- 1
Soak chickpeas
Place the dried chickpeas in a bowl and cover with cold water by at least 2 inches. Soak 8–12 hours or overnight. Drain thoroughly and pat dry with paper towels before using. Do NOT use canned chickpeas for the falafel mixture; they are too soft.
- 2
Process ingredients
In a food processor, add the drained soaked chickpeas, chopped onion, parsley, cilantro, garlic cloves, ground cumin, ground coriander, black pepper, salt, and lemon juice. Pulse in 1-second bursts until a coarse, slightly sticky meal forms — it should hold together when pressed but not be a paste.
- 3
Add binders
Scrape the mixture into a bowl. Stir in the baking powder and 2 tablespoons flour. If the mixture is too wet to form patties, add up to 1 tablespoon more flour. Refrigerate the mixture for 20–30 minutes to firm up (this also helps flavors meld).
- 4
Form patties
Divide the mixture into 8 equal portions (about 2 tablespoons each). Shape into small flat patties slightly wider than your slider buns, pressing firmly so they hold together.
- 5
Cook
Heat 2 tablespoons olive oil in a heavy skillet over medium heat. When shimmering, add patties (work in batches if necessary) and cook 3–4 minutes per side, until a dark golden crust forms and they are heated through. Transfer to a paper-towel-lined plate. Alternatively, bake at 400°F (200°C) for 15–18 minutes, flipping halfway, brushing lightly with oil.
Carrot Hummus
- 6
Cook carrots
Place carrot chunks in a small saucepan and cover with water. Bring to a simmer and cook until very tender, about 12–15 minutes. Drain well.
- 7
Blend hummus
In a blender or food processor, combine the cooked carrots, 1/2 cup drained canned chickpeas, tahini, 1 tablespoon lemon juice, 1 minced garlic clove, 1/2 teaspoon ground cumin, 1 tablespoon olive oil and 1/2 teaspoon salt. Process until smooth. Add reserved chickpea liquid or water, 1 tablespoon at a time, to reach a spreadable consistency (about 2 tablespoons). Taste and adjust salt, lemon, or cumin as needed. Transfer to a bowl and set aside.
Garlic Sauce
- 8
Mix sauce
In a small bowl whisk together 1/2 cup Greek yogurt, 2 teaspoons mayonnaise, 1 minced garlic clove, 1 teaspoon lemon juice, 1 teaspoon olive oil, 1/4 teaspoon salt and a pinch of black pepper until smooth. Taste and adjust garlic or lemon to preference. Refrigerate until assembly.
Assembly & Garnish
- 9
- 10
- 11