Beet Falafel Sliders with Dill Tahini Dressing – Vegan, Gluten Free

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Beet Falafel Sliders with Dill Tahini Dressing

Are you intrigued or turned off by the title?

Be(et) honest!!!

Well I know if you’re like my bestie, you are not a fan of beets. But, my goal is to turn her as well as you into a beet lover for years to come. Remember, I’ve got that Roasted Beet Spread that is a sure fire win—even the Midwestern #shawsimpleswappers have given it a two thumbs up!

Enter…

Beet Falafel Sliders with Dill Tahini Dressing

Really, I’m going to keep it simple today folks. These Beet Falafel Sliders are simple, delicious, and need to be on your menu, stat!

Beets are nutrient powerhouses:

• Filled with FOLATE, FIBER, MANGANESE, POTASSIUM… + MORE!!
• Antioxidants
• Anti-inflammatory
• Natural detoxification

So, needless to say, I’m going to make a pretty bold statement here and say these babies are the new “3 day diet” clean eating cleanse! Yea, I know, #sexsells, but really these are more than just pretty to look at, they taste divine too.

If you don’t believe me, here’s what my taste testers have said:

NO WAY! These are not made with beets?! Vegan, you’re kidding me right? 

Fellow RDN & frequent taste tester

I like these, I like them more than those beef burgers you made on the 4th of July. What’s that sauce? I like that it’s tangy!

Mr. CEO (aka.. Chief Eating Officer!!!)

Alright, try these Beet Falafel Sliders and let me know what you think!! 

Print

Beet Falafel Sliders with Dill Tahini Sauce

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

Pump up the BEET with these vegan, gluten free Beet Falafel Sliders with Dill Tahini Sauce!

Course: Appetizer, Meatless Meals, Sandwich

Servings: 18

Author: Elizabeth Shaw

Ingredients

• 1 15 ounce can garbanzo beans rinsed and drained
• 1 14.5 ounce can sliced beets save 3/4 cup liquid, drained
• 2 tablespoons tahini paste
• 1 large jalapeno seeded for less spice, chopped
• 2 cloves garlic
• 1/4 teaspoon kosher salt
• 2 tablespoons balsamic vinegar
• 1 1/3 cup masa flour
• Dill Tahini Sauce
• 2 teaspoons tahini
• 1 1/2 teaspoons agave syrup
• 1 tablespoon olive oil
• 1 tablespoon rice wine vinegar
• 1 tablespoon water
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried dill
• 1/4 teaspoon black pepper
• 1/4 teaspoon kosher salt
• 18 mini slider buns gluten free optional
• 2 ounces fresh arugula

Instructions

1. Preheat oven to 375*F.
2. In a 12 cup (or larger) food processor fitted with a metal blade, add the garbanzo beans, beets, tahini paste, jalapeno, garlic and salt. Pulse for 4 to 5 minutes, slowly adding in the 3/4 cup of beet liquid from the can.
3. Once a smooth consistency is achieved, add the masa flour 1/3 cup at a time into the food processor and continue to pulse until combined. Mixture will be thick and can easily be formed into patties.
4. Line a baking sheet with parchment paper (or spray liberally with cooking spray) and portion dough into 1-inch balls. Press down using the back of a glass to make into circular patties.
5. Bake 14 minutes, flip,and bake remaining 14 minutes.
6. Remove from oven and let cool 5 minutes prior to serving.
7. While cooling, prepare dressing.
8. Add tahini, olive oil, vinegar, water, garlic powder, dill, black pepper and salt to a small bowl. Whisk until combined.
9. Serve each on a bun topped with dressing and fresh arugula.

Recipe Notes

Find the tahini on the ethnic aisle of your market. It's a ground sesame paste!
Freeze patties for up to 2 months in a sealed container. Defrost on a microwave safe plate for 90 seconds, enjoy!

Have you jumped on the beet train yet? What’s your favorite way to enjoy these beauties?!

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