Baked Falafel Sliders (Printable Version)

Mini baked falafel served in slider buns with tahini sauce and fresh vegetables for a healthy twist.

# What You'll Need:

→ Falafel Patties

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 small onion, roughly chopped
03 - 2 cloves garlic, minced
04 - ½ cup fresh parsley leaves
05 - ½ cup fresh cilantro leaves
06 - 1 teaspoon ground cumin
07 - 1 teaspoon ground coriander
08 - ½ teaspoon ground paprika
09 - ¼ teaspoon cayenne pepper (optional)
10 - 1 teaspoon salt
11 - ¼ teaspoon black pepper
12 - 1 teaspoon baking powder
13 - 3 tablespoons all-purpose flour (or chickpea flour for gluten-free)
14 - 2 tablespoons olive oil, plus extra for brushing

→ Slider Assembly

15 - 8 mini slider buns (or small dinner rolls)
16 - 1 cup cucumber, thinly sliced
17 - 1 cup tomato, thinly sliced
18 - ½ cup red onion, thinly sliced
19 - 1 cup mixed greens or lettuce

→ Tahini Sauce

20 - ¼ cup tahini
21 - 2 tablespoons lemon juice
22 - 1 tablespoon water, plus more to thin
23 - 1 small garlic clove, minced
24 - ¼ teaspoon salt

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and lightly brush with olive oil.
02 - In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, paprika, cayenne, salt, pepper, baking powder, and flour. Pulse until a coarse, slightly sticky dough forms, scraping down sides as needed.
03 - Scoop approximately 2 tablespoons of mixture and shape into 8 small patties. Arrange on the prepared baking sheet.
04 - Lightly brush patties with olive oil. Bake for 12 minutes, flip gently, brush again, and bake an additional 10 to 13 minutes until golden and firm.
05 - Whisk together tahini, lemon juice, water, garlic, and salt in a bowl until smooth. Add more water to reach desired creamy consistency.
06 - Optionally, lightly toast slider buns for added texture.
07 - Spread tahini sauce on bottom bun, add a warm falafel patty, then layer cucumber, tomato, red onion, and mixed greens. Drizzle with extra tahini sauce and cover with top bun.
08 - Enjoy sliders fresh for optimal flavor and texture.

# Additional Tips::

01 -
  • Baking instead of frying means less mess and you can make all eight at once without babysitting a pan.
  • The herbs stay bright and fresh, and the tahini sauce ties everything together with that creamy, tangy kick.
  • These sliders look fancy but come together fast enough for a weeknight dinner or casual gathering.
02 -
  • If your mixture feels too dry to hold together, add a tablespoon of water or olive oil. If its too wet, add a bit more flour.
  • Dont skip flipping the patties halfway through baking or one side stays pale and soft.
  • The tahini sauce will thicken as it sits, so whisk in a little extra water before serving if needed.
03 -
  • Make the falafel mixture a few hours ahead and chill it in the fridge. It firms up and becomes easier to shape.
  • Use a cookie scoop to portion the patties evenly so they bake at the same rate.
  • If you have leftover tahini sauce, toss it with roasted vegetables or drizzle over grain bowls.
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