Baked Falafel Sliders (Printable)

Mini spiced chickpea patties baked and served with fresh veggies and tahini sauce inside slider buns.

# What You'll 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

# Directions:

01 - Preheat 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, salt, pepper, baking powder, and flour in a food processor. Pulse until coarse, sticky dough forms, scraping sides as needed.
03 - Scoop 2 tablespoons of mixture and shape into 8 small patties. Arrange on prepared baking sheet.
04 - Brush patties with olive oil. Bake 12 minutes, flip gently, brush again, and bake an additional 10 to 13 minutes until golden and firm.
05 - Whisk tahini, lemon juice, water, garlic, and salt until smooth. Add additional water to achieve desired consistency.
06 - Optionally, lightly toast slider buns.
07 - Spread tahini sauce on bottom bun, add falafel patty, then cucumber, tomato, red onion, and greens. Drizzle extra tahini sauce and top with bun.
08 - Serve sliders immediately.

# Expert Tips:

01 -
  • They're crispy on the outside and tender inside without a drop of oil splatter in your kitchen.
  • Eight sliders means you can freeze half for desperate weeknight dinners that come together in minutes.
  • The tahini sauce is so creamy and garlicky that even meat lovers won't miss anything.
02 -
  • Don't skip rinsing your canned chickpeas—the starchy liquid is what makes the mixture gummy instead of light and spiced.
  • Brush them with oil before baking, not after, so the oil can create that golden, crispy surface you're after.
  • The tahini sauce thickens as it sits, so keep it a little looser than you think it needs to be.
03 -
  • Use chickpea flour instead of all-purpose if you want them naturally gluten-free and slightly more herbaceous in flavor.
  • Don't skip the flip halfway through baking—it's what gives you an evenly golden, crispy patty instead of one that's brown on one side and pale on the other.
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