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.


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