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Recipe below. Subscribe to Hungry for more tasty recipes and how-to guides: 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: on Twitter! like us on Facebook! out our other shows and get to know our awesome hosts:How to Bake It in Hollywood with Ashley Adams: of a Food Stylist with Megan Mitchell: Free with Alex T: This with Nathan Lippy: Queens with Sandy Pollock and Crystal Cook: Munchies with the Brothers Green:'s website: with Chef Roberto Martin:********Falafel Sliders with Avocado HummusServes 4Make-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 SLIDERS1 (15-ounce) can chickpeas, rinsed and drained, divided½ red onion, finely chopped2 cloves garlic, quartered5 sun-dried tomatoes packed in oil, drained½ cup packed fresh Italian parsley1 teaspoon ground cumin1 teaspoon ground coriander1 teaspoon sea salt½ cup garbanzo flour (or other flour of choice)2 tablespoons olive oilAVOCADO HUMMUS¼ cup chickpeas, reserved from sliders1 avocado, pitted and peeled1/3 cup packed fresh Italian parsley¼ cup olive oil1 clove garlic1 tablespoon lemon juice½ teaspoon sea salt¼ teaspoon cayenneTAHINI SAUCE½ cup tahini½ cup water1 clove garlic1 tablespoon lemon juice½ teaspoon salt14 mini buns or dinner rolls sliced in half, toasted2 small tomatoes, thinly slicedTo 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.