Bean Sprout Falafel Sliders

Beansprout Falafel Sliders

Yield: 10 sliders

1 Cup          Chickpeas, Dried
6 oz             Sweet Maui Onion, chopped
2 Tbsp        Garlic, minced
2 Tbsp        Parsley, chopped
2 Tbsp        Cilantro, chopped
2 Tbsp        Mint, chopped
1 ½ tsp       Kosher Salt
¼ tsp          Cayenne Pepper
1 tsp           Cumin, ground
½ tsp          Coriander, ground
¼ tsp          Cardamom, ground
½ tsp          Black Pepper
1 tsp           Baking Powder
¼ Cup        Flour
1 lb             Mung Bean Sprouts, blanched and squeezed of excess water
Oil for frying, as needed
10 slices    Plum Tomato
10 leaves   Lettuce
10 slices    Sweet Maui Onion, sliced thin
2 ½ oz       Macadamia Nut Bean Sprout Hummus (See recipe below)
1 oz           Harissa *(See information about Harissa below recipe instructions.)
10             Buns, small

1.  Soak the chickpeas in water, overnight.
2.  Drain and place the chickpeas, onions, garlic, herbs and spices into a food processor and puree.
3.  In a separate bowl mix the flour and baking powder.
4.  Add flour mixture to the pureed chickpeas and pulse until a dough forms.
5.  Remove from food processor into a mixing bowl and mix in bean sprouts.
6.  Let mixture rest in refrigerator for an hour or two.
7.  Form into ten even patties and pan fry or deep fry in oil, until brown.
8.  Drain excess oil on paper towels.
9.  Place patties in the slider buns and top with hummus (see recipe below) and harissa. Garnish with lettuce, tomato and onion.
10. Serve immediately.

*(Harissa is a hot chili paste that is commonly found in North African cooking. It is added to couscous, soups, pastas and other recipes. It can be purchased in Middle Eastern stores in a can.)

Bean Sprout Macadamia Nut Hummus

Yield: 2 cups

4 oz         Macadamia nuts, roasted
12 oz       Bean Sprouts, blanched and squeezed of excess water
¼ Cup     Olive oil
1 Tbsp     Lemon juice
1 tsp        Garlic, minced
¼ tsp       Cumin, ground
½ tsp       Salt
¼ tsp       Pepper

1.  In a food processor combine all ingredients and puree.
2.  May be used as a spread or dip