Baked Falafel Sliders (Print)

Mini spiced chickpea patties baked and served with creamy tahini and crisp vegetables.

# Components:

→ Falafel Patties

01 - 1 (15 oz) can 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 - Heat 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 about 2 tablespoons of mixture and shape into 8 small patties. Arrange evenly on the prepared baking sheet.
04 - Brush patties lightly with olive oil. Bake for 12 minutes, then flip, 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. Adjust texture with additional water to achieve a creamy, pourable consistency.
06 - Optionally, lightly toast the slider buns to enhance texture and flavor.
07 - Spread tahini sauce on the bottom bun, add a baked falafel patty, then top with cucumber, tomato, red onion, and mixed greens. Drizzle additional tahini sauce before covering with the top bun.
08 - Serve sliders immediately to enjoy optimal freshness and flavor.

# Expert Advice:

01 -
  • These bake hands-free while you prep toppings, no oil splatters or hovering over a pan.
  • The patties stay moist inside with a golden crust that actually holds together in a bun.
  • You can make the mixture ahead and bake them right before serving, still warm and fragrant.
  • They taste bright and herby without feeling heavy, even after two or three sliders.
02 -
  • If the mixture feels too wet to shape, stir in another tablespoon of flour and let it sit for five minutes.
  • Don't skip the second brush of oil after flipping, that's what gives you the crispy edges people love.
  • Let the patties cool on the baking sheet for a minute before moving them or they might crack.
03 -
  • Make sure your chickpeas are completely dry before blending or the mixture won't bind properly.
  • If you're making these for a crowd, bake the patties ahead and reheat them just before serving so you're not scrambling.
  • Use a small ice cream scoop to portion the mixture evenly, it makes shaping faster and the sliders cook more uniformly.
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