Veggie Sliders

makes about 8 sliders or 4 burgers 

1/2 yellow onion, peeled and roughly chopped  

1 large clove garlic 

2 tablespoons fresh dill, loosely packed 

2 tablespoons tablespoons fresh parsley, loosely packed 

1/4 cup shredded carrots 

1 (15 oz.) can or 2 1/2 cups cooked garbanzo beans, drained and rinsed 

tahini (available at Trader Joe's, Whole Foods, etc.) 

1/2 teaspoon salt 

1 large egg 

1/4 cup panko breadcrumbs 

8 slider buns, toasted    

1 Persian cucumber, sliced 

2 tomatoes, sliced 

1 small yellow onion, thinly sliced (optional) 

1-2 ripe avocados, halved, pitted and sprinkled with a pinch of sea salt

Preheat oven to 375 degrees. Coat a cookie sheet with cooking spray. 

Place onion, garlic, herbs, and carrots in a food processor. Pulse until all ingredients are chopped. Add beans, 1 tablespoon tahini, salt, egg, and breadcrumbs and pulse until combined and beans are just slightly chunky. If mixture is too dry to form patties, add a little more tahini or water. Form patties and place on prepared cookie sheet. Bake 15 minutes, carefully flipping once. 

Spread about 1/2 tablespoon of tahini over each bottom bun. Place patties on top. Top patties with cucumber, tomatoes, and onion slices. The cucumber adds crunch to the softer patties, so don't skip them. Slightly mash avocado flesh with a spoon and then spread it on the top buns.