Tiny burgers and tiny buns fit perfectly into tiny hands. That's why kids LOVE sliders. For dinner, an appetizer at a party, a contribution to a potluck or the perfect after school snack, this recipe is one of my favourites. I make it over and over.....
1 15-ounce can chickpeas, rinsed and drained
½ red onion, minced
2 cloves garlic, quartered
5 sun-dried tomatoes packed in oil, drained
½ cup packed fresh cilantro or Italian parsley
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. salt
½ cup garbanzo or other flour
2 Tbsp. oil for frying
Place all ingredients except oil in food processor and pulse until combined, stopping frequently to scrape down the sides. Using your hands shape mixture into 2-inch by ½ -inch patties.
Heat oil in a frying pan over medium-high heat. Fry patties about 3-5 minutes on each side until nicely browned. Remove from the pan to paper towel and allow to drain.
Top with your favourite Zengarry Fauxmage, fresh lettuce and tomato! Smokey Jalapeño is my pick here.