Baked Falafel Sliders (Printable)

Spiced chickpea patties baked, served with crisp vegetables and creamy tahini on slider buns.

# What You'll Need:

→ Falafel Patties

01 - 1 can (15 oz) 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

# Step-by-step 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 mixture forms a coarse, slightly sticky dough, scraping sides as needed.
03 - Scoop 2 tablespoons of the mixture and shape into small patties, forming 8 total. Arrange on the prepared baking sheet.
04 - Brush patties lightly with olive oil. Bake for 12 minutes, gently flip, brush again with olive oil, then bake for another 10 to 13 minutes until golden and firm.
05 - Whisk together tahini, lemon juice, water, garlic, and salt until smooth. Add more water as needed to achieve a creamy, pourable consistency.
06 - Lightly toast slider buns if desired.
07 - Spread tahini sauce on bottom buns. Place baked falafel patties on top, then layer with cucumber, tomato, red onion, and mixed greens. Drizzle with extra tahini sauce and cover with top buns.
08 - Serve sliders immediately for best freshness.

# Expert Advice:

01 -
  • Crispy outside and tender inside without a single drop of oil for frying—your kitchen stays clean and so does the finished dish.
  • Ready in 45 minutes from craving to table, perfect for weeknight dinners or unexpected guests.
  • Naturally dairy-free and loaded with protein, so everyone at the table feels satisfied and happy.
02 -
  • Don't over-process the chickpea mixture—if it becomes too smooth and paste-like, your patties will be dense instead of fluffy and tender.
  • The baking powder makes all the difference between a heavy chickpea cake and something light and almost falafel-like in texture, so don't leave it out.
03 -
  • If your tahini sauce seems too thick, whisk in water just a teaspoon at a time rather than dumping it all at once—you can always make it thinner, but you can't un-thin it.
  • A gentle hand when flipping is everything; use a thin spatula and let the patties cool for just 30 seconds before turning so they don't fall apart.
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