Make chickpea sliders and aquafaba mayo for a plant-based — and waste-free — sandwich! This simple food waste recovery recipe was developed by Jennifer DiFrancesco, a culinary specialist with the Humane Society of the United States.
Makes 9 sliders
For the sliders
- 1 cup onion, diced small
- 1/8 cup fresh garlic, minced
- 1-1/2 cups cooked garbanzo beans (save the cooking water or water from can)
- 1/4 cup walnuts
- 1 tablespoon cilantro
- 1/2 cup all-purpose flour
- 1/4 teaspoon cumin
- 1/2 cup olive oil, divided, plus 1 tablespoon
- 1 teaspoon salt
- 1 teaspoon black pepper
- 9 slider buns
For the aquafaba mayo
- 3 tablespoons aquafaba (chickpea cooking water)
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon maple syrup
- 1/2 teaspoon kosher salt
- 1/4 teaspoon mustard powder (can substitute with Dijon mustard)
- 1 cup vegetable oil (not EVOO, but can substitute another neutral-tasting oil)
Heat tablespoon oil in a skillet. Sweat onions and garlic until soft. Meanwhile, drain garbanzo beans and pulse in a food processor until broken. (Do not over-process; we’re not making hummus here!)
In a medium bowl, combine the processed garbanzo beans, cooked onions and garlic, walnuts, cilantro, flour, cumin, 1/4 cup oil, salt, and black pepper. Mix until completely combined. Add any additional herb/spice options of your choosing, such as crushed red pepper flakes and/or fresh herbs.
Form 9 patties from the garbanzo bean mixture. Heat remaining oil on griddle and heat. Once oil is hot, cook patties until golden brown, approximately 5-7 minutes on each side.
To make the aquafaba mayo, combine the aquafaba, lemon juice, vinegar, maple syrup, and mustard in a tall container. With an immersion blender, blend to combine (or use a regular blender on low). While blending, slowly drip and stream in the oil (a tablespoon at a time) until it thickens into a white, creamy mayo. Store leftovers in a jar in the fridge for up to 1 week.
To serve the sliders, place a garbanzo bean patty on a slider bun and top with aquafaba mayo. Get creative and add other toppings like caramelized onions, sprouts, or asparagus.