MAKES: 16 SLIDERS
ACTIVE: 20 MIN
TOTAL: 50 MIN
– 4 cups fresh cilantro leaves, plus more for topping
– 2 yellow onions, coarsely chopped
– 8 cloves garlic
– 2 cans (15 oz. each) chickpeas, drained and rinsed
– 1/4 cup tahini
– 3 tsp. ground cumin
– 1 1/3 cups almond meal or almond flour
– Cooking spray
– 1 cup plain whole-milk yogurt
– 2 tbsp. fresh lemon juice (from 1 lemon)
– 1/2 tsp. crushed red pepper
– 8 slider buns
– Sliced red onion, sliced tomatoes, and fresh flat-leaf parsley leaves, for topping
1. Preheat the oven to 450°. Place a large baking sheet in the oven.
2. Meanwhile, in a food processor, pulse the cilantro, yellow onions, and garlic until finely chopped. Add the chickpeas, tahini, and 2 tsp. cumin; season to taste with salt and pepper. Pulse again until the mixture is well combined but still chunky, 10 to 20 seconds. Scrape the mixture into a large bowl and stir in the almond meal. Using your hands, shape the mixture into 16 patties.
3. Using a potholder, carefully remove the hot baking sheet from the oven and spray it generously with cooking spray. Quickly arrange the patties on the baking sheet and place it back in the oven. Bake until the patties are golden on the bottom, about 14 minutes. Remove the baking sheet from the oven and spray the tops of the patties with cooking spray. Turn the patties over and bake until golden on the bottom, about 14 minutes.
4. In a small bowl, whisk the yogurt, lemon juice, crushed red pepper, and the remaining 1 tsp. cumin. Season the yogurt sauce with salt and pepper.
5. Top the bun bottoms with the patties. Top each with sliced red onion, tomatoes, parsley and cilantro leaves, a drizzle of the sauce, and a bun top. Serve the sliders with the remaining sauce.