CHESTERLAND, Ohio -- When you think of chickpeas you often think of them as an addition to a green salad, but culinary instructor Stefanie Paganini has a recipe that puts 'chickpeas' center stage. Fox 8's Wayne Dawson learned how to make a chickpea slider.
Click here to learn more about the classes Stefanie teaches at the Loretta Paganini School of Cooking.
Make 10-12 sliders
1 garlic clove
2 (15.5-oz.) cans chickpeas, drained and rinsed
3 Tablespoons extra-virgin olive oil
1 teaspoon ground cumin
2 tablespoons tahini
1 tablespoon fresh lemon juice
2 large eggs
3/4 teaspoon sea salt
¼ teaspoon red chili flakes
¼ cup roasted red pepper, minced
1/2 cup plain breadcrumbs
1 Tablespoon chopped cilantro or flat leaf parsley
¼ cup vegetable oil for cooking
12 small egg knot rolls or slider buns
Sliced English cucumber
In a food processor, pulse garlic clove to mince it, then chickpeas, olive oil, cumin, tahini, lemon juice, egg, salt, and red chili flakes until smooth. Remove from food processor and in a mixing bowl; fold in breadcrumbs, roasted red pepper, and cilantro or parsley until the mixture is well blended.
Shape the chickpea mixture into 10-12 and place them on a baking sheet or plate. It will be a wet mixture. Chill in the refrigerator for a minimum of 15-20 minutes to firm up patties.
Heat ¼ cup of vegetable oil over medium-high heat and cook patties in batches until golden brown, about 3-4 minutes per side. Place on a paper towel lined plate to absorb any excess oil.
Place slider in bun with a slice of cucumber.