9.03.2014

mediterranean chickpea + tabouli sliders



Day 3 of our Burger Extravaganza is brought to you by these lovely Mediterranean Chickpea and Tabouli Sliders. These sliders are perfect when you are craving good old' fashioned hummus and tabouli, but prefer to have them in every single bite.




These particular sliders are made with freekeh tabouli and cooked chickpeas.

Last year I tested for Tami Noyes' and Celine Steen's upcoming cookbook, The Great Vegan Protein Book, and it is no secret that Tami loves to use freekeh - which is toasted and cracked green wheat. The very best thing about freekeh is that it is loaded with protein.

You can use regular cracked wheat in this recipe (you will need 1 1/2 cups cooked cracked wheat), but I recommend you find freekeh because it is delicious and nutritious.




I love sliders because they are cute as a button, easy to eat and your burger stays relatively together during consumption.

I top these adorable sliders with Tahini-Lemon Sauce that is spiced with just a tad bit of Sriracha, because you can't really go wrong there!






Mediterranean Chickpea and Tabouli Sliders
Makes 10 sliders


1 cup packed parsley leaves
½ cup mint leaves
4 scallions, chopped
1 garlic clove, chopped
1 tablespoon olive oil
1 ½ cups cooked freekeh, cooled
1 tablespoon fresh lemon juice (zest lemon first)
Sea salt and fresh ground black pepper
¾ cup quick cooking oatmeal
¼ cup vegetable broth
1 (15.5-ounce) can chickpeas, rinsed and drained
1 teaspoon paprika
½ teaspoon red chili flakes
Zest of 1 lemon
10 slider buns, toasted
Garnish: lettuce leaves, thin slices of red bell pepper
Tahini-Lemon Sauce (recipe below)


1. Combine the parsley, mint, scallions, garlic and oil in a food processor. Process until fine and transfer to a large bowl. Add the freekeh , lemon juice and season with salt and black pepper. Set aside.
2. Heat the oatmeal and broth in a small saucepan over medium heat. Stir and cook until the oatmeal thickens. Transfer oatmeal to the freekeh mixture.
3. Add the chickpeas, paprika, chili flakes and lemon zest in a food processor. Pulse only to break up the chickpeas into smaller pieces, about 4 (2-second) pulses. Transfer to the freekeh. Mix the burger mixture well using a large wooden spoon or hands. Taste and adjust seasoning. Divide the mixture into 10 portions and form into small 2-inch burgers.
4. Heat a large skillet over medium heat. Spray with cooking oil or add 1 tablespoon olive oil to the skillet. Cook the burgers until golden, about 2 minutes per side.
5. Make the sliders by adding a lettuce leaf, a slider burger, a tablespoon of sauce and a few slices of bell pepper to each toasted bun. Serve with extra Sriracha.


Tahini-Lemon Sauce
¼ cup tahini
3 tablespoons fresh lemon juice
2 tablespoons water
1 to 2 teaspoons Sriracha sauce
3 tablespoons finely minced parsley
1 garlic clove, minced
Sea salt and fresh ground black pepper


1. Combine all the ingredients in a medium bowl. Stir well and adjust seasoning with salt, black pepper.
© 2014 Copyright Zsu Dever. All rights reserved.







I am linking to these recipe parties: Healthy Vegan FridaysWhat I Ate Wednesday and Virtual Vegan Linky Potluck. 


 

     

7 comments:

  1. These look fantastic! The tahini tzaziki sounds amazing too!

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    1. Thanks! It worked really well with it.

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  2. Oh, these sound divine! I like that you used freekeh for the burger. I'm a fan of it too, but I hadn't thought about using it that way.

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  3. You can never go wrong with chickpeas, tabbouleh and tahini in in my opinion!

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  4. These are cuties. I love freakin tahini I mean frekah tahini :)

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  5. Oh these sound SO GOOD! Yum =) These almost sound like little falafel sliders. Thanks so much for sharing this awesome sauce recipe at Healthy Vegan Fridays! I have pinned your recipe to our Pinterest Board.
    ps. Thank you SO MUCH for the shout out at Vegan Mofo - that totally made my ENTIRE week =D

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