Save I stumbled onto baked falafel by accident one evening when my oven was already hot from roasting vegetables. I had chickpeas soaking and a craving for something handheld and bright. The patties crisped up beautifully without a drop of frying oil, and the kitchen smelled like cumin and fresh herbs instead of grease. I tucked them into soft slider buns with tahini sauce, and they disappeared before I could plate the second batch. Now they're my go-to when I want something satisfying that doesn't leave me feeling heavy.
I made these for a casual Friday dinner with friends who had never tried falafel before. They were skeptical about chickpea patties until they took the first bite and went silent. One of them asked for the recipe before we even finished eating. That night taught me that sometimes the simplest dishes, built from pantry staples and fresh greens, leave the strongest impressions.
Ingredients
- Chickpeas: Use canned for convenience, but make sure they're well-drained and patted dry so the mixture holds together without turning mushy.
- Fresh parsley and cilantro: These herbs bring brightness and a grassy, aromatic quality that dried versions can't match.
- Cumin and coriander: The earthy backbone of falafel flavor; toast them lightly in a dry pan first if you want even more depth.
- Baking powder: This is the secret to a fluffy interior with a golden, crisp exterior when baking instead of frying.
- All-purpose flour: Binds the mixture just enough; swap for chickpea flour if you're keeping it gluten-free.
- Tahini: The silky, nutty base of the sauce; stir it well before using since it separates in the jar.
- Slider buns: Soft and pillowy, they cradle the patty and toppings without overwhelming the delicate falafel flavor.
- Cucumber, tomato, red onion, greens: Fresh, crunchy, and colorful, they add texture and balance to every bite.
Instructions
- Prep the oven and baking sheet:
- Preheat to 400°F and line your baking sheet with parchment, brushing it lightly with olive oil to prevent sticking. This step ensures even browning and easy cleanup.
- Blend the falafel mixture:
- Pulse chickpeas, onion, garlic, herbs, spices, baking powder, and flour in a food processor until coarse and slightly sticky, not smooth. Scrape down the sides so everything mixes evenly.
- Shape the patties:
- Scoop about 2 tablespoons of mixture and gently press into small, flat rounds. You should get 8 slider-sized patties that feel firm enough to hold their shape.
- Bake until golden:
- Brush each patty with olive oil, bake for 12 minutes, flip carefully, brush again, and bake another 10 to 13 minutes until crisp and golden. The smell of toasted cumin will fill your kitchen.
- Make the tahini sauce:
- Whisk tahini, lemon juice, water, garlic, and salt until smooth and creamy. Add more water a teaspoon at a time if it's too thick to drizzle.
- Toast the buns:
- A quick toast adds a subtle crunch and keeps the buns from getting soggy under the sauce.
- Assemble the sliders:
- Spread tahini sauce on the bottom bun, add a warm falafel patty, layer with cucumber, tomato, onion, and greens, then drizzle more sauce and top with the other half. Serve right away while everything is fresh and warm.
Save One warm spring afternoon, I packed these sliders in a basket and brought them to a picnic. Everyone grabbed one, then another, and we sat on blankets talking and laughing while the sun dipped low. It wasn't fancy, but it felt like the kind of meal that brings people together without any fuss.
Storage and Reheating
Store leftover falafel patties in an airtight container in the fridge for up to three days. Reheat them in a 350°F oven for about 8 minutes to bring back the crisp edges. I don't recommend microwaving because they'll turn soft and lose their texture. Keep the tahini sauce separate and assemble the sliders fresh for the best results.
Customization Ideas
Sometimes I add a handful of fresh mint to the falafel mixture for a cooler, brighter note. If you like heat, fold in diced jalapeño or a pinch more cayenne. You can also swap the greens for arugula or baby spinach, or add pickled turnips and a drizzle of hot sauce for a tangy, spicy kick. These sliders are forgiving and welcome whatever fresh ingredients you have on hand.
Serving Suggestions
I like to serve these with a simple side of tabbouleh or a crisp cucumber salad dressed with lemon and olive oil. Roasted sweet potato wedges or baked pita chips work well too. For drinks, a chilled sparkling water with fresh lemon or a light, citrusy white wine complements the herbs and spices without competing with them.
- Pair with hummus and warm pita triangles for a full mezze spread.
- Serve alongside a bright, tangy coleslaw for extra crunch.
- Offer extra tahini sauce and hot sauce on the side so everyone can customize their slider.
Save These little sliders have become a quiet favorite in my kitchen, the kind of recipe I turn to when I want something nourishing and flavorful without a lot of fuss. I hope they bring the same warmth and satisfaction to your table.
Recipe FAQs
- → Can I make these gluten-free?
Yes, by using gluten-free flour for the patties and gluten-free buns, you can keep the sliders gluten-free.
- → How do I keep falafel patties from falling apart?
Ensure the mixture is sticky enough by processing chickpeas properly and adding flour and baking powder. Handle patties gently when baking and flipping.
- → What can I use instead of tahini sauce?
You can try yogurt-based sauces or hummus as rich, creamy alternatives to tahini, adjusting flavors with lemon and garlic.
- → Can these sliders be prepared ahead of time?
The patties can be formed and refrigerated a few hours in advance, but assembly is best fresh to maintain bun texture.
- → How can I add extra flavor to these sliders?
Consider adding pickled vegetables, hot sauce, or fresh herbs to enhance the flavor layers.