2 cups dried chickpeas, soaked overnight and drained
2 cloves garlic, roughly chopped
1 jalapeño, roughly chopped
1/2 yellow onion, roughly chopped
1 tablespoon cumin
1/2 teaspoon cayenne
1 cup fresh parsley, chopped
1/2 cup fresh cilantro, chopped
2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 teaspoon baking soda
1 tablespoon lemon juice
1 (12-count) tray sweet Hawaiian rolls
1 tablespoon butter, melted
White sesame seeds
Make the Red Onion Pickles:
Place red onions and paprika in a heatproof jar. In a medium sauce pot combine water, vinegar, sugar and salt and bring to a boil. Allow to cool slightly, then pour over the red onions. Set aside to cool.
Make the Beet Tahini Sauce:
Whisk all ingredients for the sauce together in a small bowl and refrigerate until ready to use.
Make the Falafel:
Preheat oven to 375 degrees and line a baking sheet with parchment paper.
Place all of the ingredients for the falafel in a food processor fitted with the blade attachment. Pulse mixture to combine, taking care not to overmix. If the mix is too thick, add a bit of water, no more than a few tablespoons. Form 12 patties with the dough, brush tops with oil and bake on the prepared baking sheet for 12 to 14 minutes, or until golden brown.
Assemble the Sliders:
Place a new sheet of parchment paper on the baking sheet.
Slice the sweet Hawaiian rolls in half lengthwise. Remove the tops and set aside. Place the bottom half on the prepared baking sheet. Spread all over with beet tahini sauce and top each square with a falafel. Top with pickled onions. Place the roll tops on top and brush with butter. Sprinkle with white sesame seeds and bake for 7 to 9 minutes, until warmed through. Serve immediately.