Pin I threw together my first batch of falafel sliders on a Tuesday night when I had friends coming over and zero energy for frying. The chickpeas were already open in the fridge, herbs wilting on the counter, and I thought, why not just bake them? They came out crispy-edged and tender inside, and everyone kept asking if I'd ordered them from somewhere. I haven't fried falafel since.
I made these for a summer cookout once, set them out on a platter with the tahini sauce in a little bowl, and people built their own. One friend who swore she didn't like chickpeas came back for seconds. She said it was the herbs and the way the tahini soaked into the bun that got her. I've been making double batches ever since.
Ingredients
- Chickpeas: Use canned and make sure they're really well drained and patted dry, or the mixture gets too wet and won't hold shape.
- Fresh parsley and cilantro: These aren't optional, they give the falafel that bright, grassy flavor you can't fake with dried herbs.
- Cumin and coriander: The backbone of the spice blend, warm and earthy without overpowering the fresh herbs.
- Baking powder: This is what keeps the inside light and fluffy instead of dense and pasty.
- All-purpose flour: Just enough to bind everything, swap for chickpea flour if you need it gluten-free.
- Tahini: Whisk it with lemon and a splash of water until it's silky, it should drizzle not clump.
- Slider buns: Toast them lightly so they don't get soggy under the sauce and vegetables.
- Cucumber, tomato, red onion, greens: Crisp, fresh, and colorful, they balance the richness of the patty and sauce.
Instructions
- Prep the oven and pan:
- Preheat to 400°F and line your baking sheet with parchment, then brush it with olive oil so the patties don't stick. This step makes cleanup almost nonexistent.
- Blend the falafel mixture:
- Pulse the chickpeas, onion, garlic, herbs, spices, baking powder, and flour in a food processor until it looks like coarse crumbs that hold together when pinched. Don't overblend or you'll get hummus.
- Shape the patties:
- Scoop about 2 tablespoons and press into small rounds, they should be slider-sized and about half an inch thick. Wet your hands a little if the mixture sticks.
- Bake until golden:
- Brush the tops with olive oil, bake 12 minutes, flip gently with a spatula, brush again, and bake another 10 to 13 minutes until firm and golden brown. The second brush is key for that crispy finish.
- Make the tahini sauce:
- Whisk tahini, lemon juice, water, garlic, and salt in a bowl until smooth and pourable. Add water a teaspoon at a time if it seizes up.
- Toast the buns:
- A quick toast in the oven or on a skillet adds texture and helps them stand up to the sauce.
- Build the sliders:
- Spread tahini on the bottom bun, add a warm patty, pile on cucumber, tomato, onion, and greens, drizzle more sauce, and cap with the top bun. Serve right away while the patties are still warm.
Pin The first time I packed these for a picnic, I wrapped each slider in parchment and stacked them in a box. They stayed together perfectly, and we ate them sitting on a blanket with the tahini sauce in a little jar on the side. It felt like the kind of meal that made the whole afternoon better, not just because it tasted good, but because it was easy and everyone was happy.
Storing and Reheating
The baked patties keep in the fridge for up to four days in an airtight container. Reheat them in a 350°F oven for about 8 minutes to crisp them back up, microwaving makes them soft and sad. The tahini sauce thickens in the fridge, just whisk in a little water to loosen it before serving.
Customizing Your Sliders
I've added pickled turnips, shredded cabbage, and even a smear of harissa when I want heat. Some people like a squeeze of sriracha or a few slices of avocado. The base recipe is forgiving, so whatever vegetables or condiments you have on hand will probably work. One friend always adds thinly sliced radishes for crunch.
Serving Suggestions
These sliders work for lunch, dinner, or a party spread. I like serving them with a simple chopped salad, roasted sweet potato wedges, or a bowl of hummus and pita on the side. They're filling enough to be the main event but also great as part of a bigger mezze-style spread.
- Pair with a crisp white wine, sparkling water with lemon, or mint iced tea.
- Double the batch and freeze unbaked patties on a tray, then transfer to a bag once solid.
- Let guests build their own sliders with all the toppings laid out in small bowls.
Pin There's something satisfying about pulling a tray of these out of the oven, golden and crisp, knowing they're healthier than fried but just as good. They've become one of those recipes I make without thinking, the kind that always works and always gets eaten.
Recipe Questions
- → How do you ensure the patties hold together while baking?
Using baking powder and flour helps bind the chickpea mixture, while pulsing to a coarse but sticky dough ensures the patties maintain shape during baking.
- → Can I make these sliders gluten-free?
Absolutely, substitute regular flour with chickpea flour and use gluten-free slider buns to keep the sliders celiac-friendly.
- → What is the best way to achieve crisp falafel without frying?
Brushing the patties lightly with olive oil before baking and flipping halfway allows them to develop a golden, crisp exterior while staying tender inside.
- → How do I adjust the spice level of the patties?
Modify or omit the cayenne pepper based on your preferred heat level, balancing the warm spices like cumin and coriander accordingly.
- → What alternatives can be used for tahini sauce?
You can try a yogurt-based or hummus dressing to complement the patties if tahini is unavailable or not preferred.