Baked Falafel Sliders (Printable Version)

Mini spiced chickpea patties baked and served on slider buns with tahini and fresh vegetables.

# 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 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

# How to Make It:

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

# Expert Advice:

01 -
  • Baking instead of frying keeps them light and crisp without the mess or extra calories.
  • Fresh herbs and warm spices make every bite aromatic and full of flavor.
  • Mini slider size means you can serve a crowd or enjoy a few yourself without guilt.
  • The creamy tahini sauce ties everything together with a tangy, nutty richness.
02 -
  • Don't skip patting the chickpeas dry; excess moisture will make the mixture fall apart during baking.
  • Pulse the food processor in short bursts so you get a coarse texture, not a smooth paste, which won't crisp up properly.
  • Flip the patties gently with a thin spatula; they're delicate until fully baked and can crack if handled roughly.
03 -
  • Chill the shaped patties in the fridge for 15 minutes before baking; they'll hold together even better and develop a firmer crust.
  • If your tahini sauce thickens as it sits, whisk in a teaspoon of cold water at a time until it's creamy and pourable again.
  • Double the falafel batch and freeze unbaked patties on a tray, then transfer to a freezer bag; bake straight from frozen, adding a few extra minutes to the cooking time.
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