baked falafel sliders with hemp tabbouleh & maple tahini sauce

source: https://www.hotforfoodblog.com/recipes/2015/05/04/baked-falafel-sliders-with-maple-tahini-sauce/

Crispy falafels are delicious, but traditionally not so fun. So I’ve transformed ’em into a new, fresh recipe that you’re gonna LOVE.

Behold: baked falafel sliders with hemp tabbouleh & maple tahini sauce!

These are injected with lots of fresh ingredients and tons of flavor. Adding mushrooms and almond meal make these little morsels moist, not dry. Using a handy dandy food processor gets them to just the right consistency to be baked to perfection! And the creamy maple tahini sauce might just be your new favorite dip for all kinds of things. Crackers, veggie sticks, you name it! This recipe the best of both worlds cause it’s healthy and tastes friggen’ amazing. Ding ding ding, these falafel sliders are a winner!

If you’re on the hunt for a perfect lunch, look no further! These gluten-free baked falafels would make a great protein-packed lunch if you don’t serve the pita. Serve them as a salad with the hemp tabbouleh for a balanced and nutritious salad! The added hemp hearts give it a bit more protein and texture, which elevates the tabbouleh to new levels. I also have a recipe for delicious broccoli hemp tabbouleh that would make an equally tasty salad. Now grab some chickpeas and let’s get into how to make these drool-worthy falafel sliders!

vegan mushroom falafel sliders

Check out this game changing falafel recipe that’s injected with lots of flavor and fresh ingredients!

Ingredients

baked falafel

1 tbsp ground flax3 tbsp water1 C sliced mushrooms1/2 C sliced onion3 garlic cloves1 tbsp olive oil1 x 398 ml can chickpeas (approximately 1 3/4 C)1/4 C low-sodium vegetable stock1 tbsp lemon juice1/4 C curly parsley leaves1/2 C almond meal1/3 C chickpea flour1 tsp baking powder1 tsp ground cumin1/2 tsp chili powder1/2 tsp sea salt1/4 tsp ground black pepper

hemp tabbouleh

2 C curly parsley1/4 C finely chopped red onion1/4 C diced tomato3 tbsp hemp hearts1 tbsp olive oil2 tsp lemon juicesea salt and ground black pepper, to taste

maple tahini sauce

1/4 C tahini1/4 C water1 tbsp lemon juice1 tsp apple cider vinegar1 tbsp maple syrup1 tsp garlic powder1/4 tsp sea salt

Instructions

Preheat oven to 375°F.Combine ground flax with water and refrigerate for 10 minutes to allow the mixture to thicken.In a pan heated to medium, sauté mushroom and onion in olive oil for 3 to 4 minutes. Add garlic and cook for another 1 to 2 minutes.Add the mushroom and onion mixture to a food processor along with rinsed and drained chickpeas, the thickened flax and water mixture, and remaining falafel ingredients. Process until everything is well combined and the mixture comes together as a thick batter.Take approximately 1 1/2 tablespoons of the mixture and form balls. Place on a parchment lined baking sheet. Bake for 30 minutes, flipping the falafels half way through.While the falafels are baking, prepare hemp tabbouleh and maple tahini sauce.For the tabbouleh, finely chop parsley leaves and add to a bowl along with remaining ingredients and stir to combine.For the maple tahini sauce, place all the ingredients in a high-powered blender and combine until smooth.Warm up the mini pitas in the oven during the last couple minutes of baking the falafels.To assemble the falafel sliders, cut mini pitas in half and spread maple tahini sauce on the inside of the bottom half. Place hemp tabbouleh on top, add a falafel, and dollop with more maple tahini sauce. Serve immediately.

The post baked falafel sliders with hemp tabbouleh & maple tahini sauce appeared first on hot for food by Lauren Toyota.

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