Recipe below. Subscribe to Hungry for more tasty recipes and how-to guides:
Chloe 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:

Follow on Twitter!
And like us on Facebook!

Check out our other shows and get to know our awesome hosts:
How to Bake It in Hollywood with Ashley Adams:
Secrets of a Food Stylist with Megan Mitchell:
Gluten Free with Alex T:
Grill This with Nathan Lippy:
Casserole Queens with Sandy Pollock and Crystal Cook:
Midnight Munchies with the Brothers Green:

Chloe’s website:

Connect with Chef Roberto Martin:


Falafel Sliders with Avocado Hummus
Serves 4

Make-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.

1 (15-ounce) can chickpeas, rinsed and drained, divided
½ red onion, finely chopped
2 cloves garlic, quartered
5 sun-dried tomatoes packed in oil, drained
½ cup packed fresh Italian parsley
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sea salt
½ cup garbanzo flour (or other flour of choice)
2 tablespoons olive oil

¼ cup chickpeas, reserved from sliders
1 avocado, pitted and peeled
1/3 cup packed fresh Italian parsley
¼ cup olive oil
1 clove garlic
1 tablespoon lemon juice
½ teaspoon sea salt
¼ teaspoon cayenne

½ cup tahini
½ cup water
1 clove garlic
1 tablespoon lemon juice
½ teaspoon salt

14 mini buns or dinner rolls sliced in half, toasted
2 small tomatoes, thinly sliced

To 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.



  1. Wow! I tried the tahini sauce and the falafel burgers and they turned out great! What a way to start the new year. The tahini sauce is amazing I didn't expect it to taste that good. A very good substitute for mayonnaise.

  2. Out of all the Falafel burger videos I have watched, this is the one that I choose to make! Good job! I must try this! Thanks for the video.

  3. I have a hard time watching anyone (tho the content of the recipe I like) that has hair hanging down (my hair is longer, but a hair band to contain it when in the kitchen cooking) and make-up…like you are stepping out on the red carpet…and jewelry and the dress up clothes… gee this irritates me every time I see someone who does this…I finally commented on it…please take advice.

  4. I'm so glad I found this video because after making this recipe, it was a mouthgasm. I'm thankful for videos like these.

  5. Tamari sauce, imho, is tastier than salt for tahini sauce. Hummus and falafel are 2 different middle eastern dishes that contain garbanzo beans. It's interesting that you've combined them in one meal– sort of like having beans on top of your beans. The little patties look tasty however.

  6. I don't get peoples perception of vegan/vegetarian food! Like where do people think the flavour of food comes from? Yes, from the food itself and the cooking process to activate the maillard reaction (browning or GBD), but I don't think anyone enjoys just the plain food itself without seasonings/herbs/spices and the like. That's what happens to veggies as well as meat. And that umami or savoury flavour can come from so many different foods other that meat or MSG like: mushrooms, tomatoes, sea veg, etc to name a few. Like I would argue that non-meat eating is so much more flavourful and satisfying than meat eating!

    TLDR; I hate people thinking cutting meat out of dishes renders it to mud flavoured or cardboard textured!

  7. I love the recipes but you need to open up your nasal passage and speak not like a little girl but with a full voice. It would make it much more enjoyable to watch your Channel.