roasted tomato chickpea caprese sliders
Such summer. Much tomato. Very vegetarian. Wow.
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 egg, lightly beaten
- 1/2 cup panko-style breadcrumbs
- 4 tbsp fresh oregano, divided
- 1 tsp fennel
- 1 tsp dried basil
- 8 cloves garlic, divided
- 2 green onions, roughly chopped
- 1 tbsp lemon juice
- pinch chili flakes
- 3 cups cherry tomatoes
- 1/2 cup white wine
- 3 tbsp extra virgin olive oil
- 1/2 cup fresh basil, roughly chopped
- 2 tbsp fresh mint, roughly chopped
- 6 slider buns
- 8 oz fresh mozzarella cheese
Instructions
- Preheat oven to 425 degrees.
- Smash 4 cloves of the garlic and chop 2 tablespoons of the fresh oregano. On a large baking sheet, toss the tomatoes with the white wine, olive oil, garlic, oregano, and a hefty pinch of salt and pepper. Roast for 20-25 minutes until juicy and bursting.
- While the tomatoes roast, make the chickpea patties. Dry the chickpeas well after draining by blotting with paper towels. In a food processor, combine the chickpeas with breadcrumbs, the egg, the remaining 2 tablespoons of oregano, fennel, dried basil, the remaining 4 cloves of garlic, green onions, lemon juice, chili flakes, and a pinch of salt and pepper. Whip until a smooth, tacky batter forms. If the dough seems dry, add a tablespoon of water until desired consistency is reached.
- Form the chickpeas into 6 approximately 2-inch patties.
- Line a plate with paper towels. Heat 2 tablespoons olive oil in a large skillet over medium. Fry the chickpea patties for 3-4 minutes until golden, flip and fry another 3-4 minutes. Move to the paper towel-lined plate to drain.
- With the tomatoes removed, switch your oven's broiler to high. Slice the slider buns and brush the cut sides with oil. Toast 1-2 minutes until golden.
- To assemble the sliders: place a slider on the bottom bun. Top with tomatoes and a slab of mozzarella cheese. Drizzle with some of the juices from the tomatoes and garnish with additional basil, as desired.
Notes
*To store: Slider patties keep well for up to 5 days, covered, in the refrigerator. Tomatoes last up to 5 days as well. Store separately.