As of late, I have been super obsessed with Mediterranean food. When I was about 4, my mom took over a Greek diner from this elderly couple who had came right off the boat from Greece. My mom had waitressed there for many years and one day they told her they were getting ready to sell the place to settle down for retirement. My mom decided to buy the place from them & make it her own.
Mediterranean cuisine has been in my blood since then and I couldn't resist creating a Vegan Sandwich out the whole falafel scene. Falafel is only a recent lover of mine, but how can you not love a good substitute for meat that has more flavor and nutrients? This recipe for Falafel hits all of the notes, spicy, sweet, acidic. It has become a weekly must for me to make! As Spring approaches, I know you are going to be looking for party recipes. It is so hard to have something available for everyone with lifestyles, allergies, and preferences. I am sure these sliders will please more people than you know! The best vegan recipes are the ones that don't even seem vegan! Give this one a try and let me know how it goes in the comments!
Vegan Falafel Sliders with Citrus Veggies & Avocado Mousse
Makes 6 sliders
// Falafel //
- 3 cloves of garlic
- 1/4 cup of raw walnuts
- 15 ounces of garbanzo beans, drained & rinsed
- 1/2 cup of fresh cilantro
- 1/2 teaspoon of sea salt
- 3/4 teaspoon of black pepper
- 1/2 teaspoon of cumin
- 1/4 teaspoon of cinnamon
- 1/4 teaspoon of jalapeno pepper flakes
- 1 tablespoon of vegan honey or agave
- 1 lemon, juice and zest
- 1 teaspoon of coconut flour
- 1 teaspoon of coconut oil or grape seed oil
// Avocado Mousse //
- 1 whole avocado
- 1/2 teaspoon of sea salt
- 1/2 teaspoon of black pepper
- 2 tablespoons of almond milk
- 1/4 teaspoon of organic apple cider vinegar
- 1 teaspoon of fresh cilantro
- 1 teaspoon of fresh dill
// Citrus Veggies & Bun //
- 1 small cucumber or a 3 inch chunk of a cucumber
- 1 vine ripen tomato
- 4 ounces of spring mix lettuce
- 1 orange
- 4 ounces of unpitted & sliced Kalamata Olives
- 6 small whole wheat pita
- In a large food processor or blender, pulse the walnuts and garlic cloves for a few seconds to slightly break them up. Add in the garbanzo beans, cilantro, seasonings, vegan sweetener, lemon juice & zest and coconut flour. Pulse the mixture until it turns into a coarse paste. You want to still see small chunks, but nothing too large.
- In a large cast iron skillet, or large saute pan, pour the oil. Melt the oil and warm it up over medium high heat. During this time, take approxiametly 2 tablespoons of the falafel mixture and form patties. Begin by rolling the mix into a ball and flattening it to about 3/4 inch thickness. It should hold the shape nicely, if not, add a small amount of more flour.
- Place the patties in the pan and begin frying them. About 4 to 5 minutes on each side.
- In a small food processor or blender, throw all the avocado mousse ingredients in. Blend until super creamy and airy. You want it to be similar to mayonnaise consistency. Set aside in small bowl in the fridge.
- For the veggies, take a peeler and slice the cucumber into very thin slices, avoiding the seeds. Lay the cucumber slices on a paper towel and squeeze some orange juice onto them. The tomato can just be sliced into 1/8 inch slices.
- When you are ready to assemble, cut the pita in half. This is easiest done if the pita is slightly war. Smear some avocado mousse on both sides of the pita. Add the olives to one side and press down gently to be sure they stick to the mousse. On the other side, lay the falafel patty and top with the tomato, cucumber, and lettuce. Flip the olive pita half on top and secure with a tooth pick! These are best served warm.