Baked Falafel Sliders (Printer-Friendly)

Mini spiced chickpea burgers baked and served with tahini sauce and fresh vegetables in slider buns.

# What You Need:

→ 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

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper and lightly brush with olive oil.
02 - In a food processor, pulse chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, paprika, cayenne, salt, pepper, baking powder, and flour until a coarse, slightly sticky dough forms; scrape down sides as needed.
03 - Scoop about 2 tablespoons of the mixture and shape into small patties; form a total of 8. Place on the prepared baking sheet.
04 - Brush patties lightly with olive oil. Bake for 12 minutes, flip gently, brush again with oil, then bake for an additional 10 to 13 minutes until golden and firm.
05 - Whisk together tahini, lemon juice, water, minced garlic, and salt until smooth. Adjust consistency with additional water if necessary for a creamy pourable sauce.
06 - Lightly toast the slider buns if desired before assembly.
07 - Spread tahini sauce on the bottom half of each bun, add one baked falafel patty, then top with cucumber, tomato, red onion, and mixed greens. Drizzle extra tahini sauce over the toppings and cover with the top bun.
08 - Serve the assembled sliders immediately while fresh.

# Expert Suggestions:

01 -
  • Baking instead of frying means less mess, less oil, and you can actually leave the kitchen while they cook.
  • These sliders are sturdy enough to hold all the toppings without falling apart in your hands.
  • The tahini sauce is so good you'll want to drizzle it on everything for the rest of the week.
  • They're just as satisfying as a burger but feel lighter and brighter, especially on warm evenings.
02 -
  • Make sure the chickpeas are really dry before blending, or the mixture will be too wet and won't hold together when you bake it.
  • Don't over-process the mixture—it should be coarse and textured, not a smooth paste, or the patties will turn out dense.
  • Flip the patties gently with a thin spatula because they're delicate until they finish baking and firm up.
03 -
  • Chill the falafel mixture in the fridge for 15 minutes before shaping if it feels too sticky to handle.
  • Brushing the patties with olive oil before and after flipping is the secret to getting them golden and crispy without frying.
  • Make a double batch of the tahini sauce—it keeps for a week and is amazing on roasted vegetables, grain bowls, or even as a salad dressing.
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