Baked Falafel Sliders (Print View)

Mini baked chickpea patties with herbs and tahini, served with crisp vegetables in slider buns.

# 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 tsp ground cumin
07 - 1 tsp ground coriander
08 - ½ tsp ground paprika
09 - ¼ tsp cayenne pepper, optional
10 - 1 tsp salt
11 - ¼ tsp black pepper
12 - 1 tsp baking powder
13 - 3 tbsp all-purpose flour or chickpea flour for gluten-free
14 - 2 tbsp 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 tbsp lemon juice
22 - 1 tbsp water, plus more to thin
23 - 1 small garlic clove, minced
24 - ¼ tsp salt

# Preparation Steps:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper and lightly brush with olive oil.
02 - Combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, paprika, cayenne pepper, salt, black pepper, baking powder, and flour in a food processor. Pulse until mixture forms a coarse, slightly sticky dough, scraping sides as needed.
03 - Scoop about 2 tablespoons of mixture and shape into 8 small patties. Place them on the prepared baking sheet.
04 - Brush patties lightly with olive oil. Bake for 12 minutes, flip gently, brush again with olive oil, then bake an additional 10 to 13 minutes until golden and firm.
05 - Whisk together tahini, lemon juice, water, minced garlic, and salt until smooth. Add more water if needed for a creamy, pourable consistency.
06 - Lightly toast the slider buns if desired.
07 - Spread tahini sauce on the bottom bun, add a baked falafel patty, then layer cucumber, tomato, red onion, and mixed greens. Drizzle with extra tahini sauce and top with the bun lid.
08 - Serve immediately while warm.

# Expert Advice:

01 -
  • These sliders bake instead of fry, so you skip the oil splatter and still get a crispy golden crust that holds together beautifully.
  • The herb-packed chickpea patties taste bright and earthy, and the creamy tahini sauce ties everything together without weighing you down.
  • You can prep the falafel mixture ahead, shape the patties, and refrigerate them until youre ready to bake and assemble.
02 -
  • If your falafel mixture feels too wet and wont hold its shape, stir in an extra tablespoon of flour and chill the mixture for 10 minutes before shaping.
  • Dont skip flipping the patties halfway through baking, it ensures even browning and a sturdy crust on both sides.
  • Tahini sauce thickens as it sits, so whisk in a splash of water just before serving if it becomes too stiff.
03 -
  • Press the patties firmly so they hold together during flipping, but dont overwork the mixture or theyll turn dense.
  • Brushing the patties with oil twice, before and after flipping, is what gives them that restaurant-quality golden crust without deep frying.
  • Let the patties cool for 2 minutes after baking before assembling, theyll firm up slightly and be easier to handle.
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