For the hummus:
1⁄2 lb carrots (about 4 large carrots)
1 tablespoon olive oil, divided
1⁄8 teaspoon plus 1⁄4 teaspoon salt
1⁄2 can chickpeas, drained and rinsed
2 tablespoons tahini
1 tablespoon lemon juice
1⁄2 tablespoon sriracha
1 clove garlic
Water, as needed to thin
For the falafel:
1 can chickpeas, drained and rinsed
1 small yellow onion, roughly chopped
3 cloves garlic, minced
1⁄4 cup parsley, chopped
1⁄4 cup cilantro, chopped
1⁄4 cup breadcrumbs
1 teaspoon ground cumin
1⁄2 teaspoon salt
Pinch black pepper
3⁄4 cup panko breadcrumbs
6 whole wheat slider buns
2 cups spinach
Preheat oven to 400 degrees Fahrenheit. Line a small baking sheet with parchment paper. Toss carrots with 1⁄2 tablespoon of the olive oil and 1⁄8 teaspoon of the salt. Roast in the oven for 20-25 minutes, until golden brown.
In a food processor, combine roasted carrots, remaining olive oil, remaining salt, chickpeas, tahini, lemon juice, sriracha, and garlic. Blend until smooth, adding water 1 tablespoon at a time to thin it out.
Preheat oven to 350 degrees Fahrenheit and clean out food processor. Line a baking sheet with parchment paper. Add chickpeas, onion, garlic, parsley, cilantro, breadcrumbs, cumin, salt, and pepper to food processor and blend until mostly smooth. Form this batter into 6 patties. Pour panko breadcrumbs onto a plate. Coat each patty with the panko, shaking off the excess. Place the panko-covered patties onto the lined baking sheet and bake for 30 minutes. Flip the patties and bake for another 10-15 minutes, until golden brown.
To assemble the burgers, add spinach, patty, and a large scoop of hummus to the bun.
Yields: 6 servings
Per serving: 364 calories, 9.4 g protein, 55.2 g carbohydrates, 10.8 g fiber, 5.5 g sugars, 9.3 g fat, 1.3 g saturated fat, 0 g trans fat, 0.5 mg cholesterol, 961.7 mg sodium, 185.3 mg calcium, 0 g omega-3 fats, 7558.5 IU vitamin A, 12.3 mg vitamin C, 0.1 mg vitamin E, 4 mg iron, 0.9 mg zinc