Baked Falafel Sliders (Printable)

Spiced chickpea patties baked and served in slider buns with crisp vegetables and tahini sauce.

# Ingredient List:

→ 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 more 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 - Heat the oven to 400°F. Line a baking sheet with parchment paper and brush lightly with olive oil.
02 - In a food processor, pulse chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, paprika, cayenne, salt, black pepper, baking powder, and flour until a coarse, slightly sticky dough forms, scraping down sides as needed.
03 - Scoop about 2 tablespoons of the mixture to shape 8 small patties and place them on the prepared baking sheet.
04 - Brush the patties lightly with olive oil. Bake for 12 minutes, then flip, brush again, and bake for an additional 10 to 13 minutes until golden and firm.
05 - Whisk tahini, lemon juice, water, garlic, and salt in a bowl until smooth. Add additional water if a thinner consistency is desired.
06 - Lightly toast slider buns if preferred.
07 - Spread tahini sauce on bottom buns, top each with a falafel patty, then layer cucumber, tomato, red onion, and greens. Drizzle with extra tahini sauce and cover with the top bun.
08 - Serve the sliders immediately.

# Expert Tips:

01 -
  • They're baked instead of fried, so you get all the flavor without the oil-splattered stovetop drama.
  • These little sliders come together in under an hour and feel fancy enough to serve guests but easy enough for a casual lunch.
  • They freeze beautifully before baking, which means dinner can be ready in minutes on hectic days.
02 -
  • Don't skip draining the canned chickpeas thoroughly—excess moisture is the number one reason these patties fall apart during baking.
  • The tahini sauce gets thicker as it sits, so make it right before serving and keep extra water nearby to loosen it up if needed.
  • Gentle flipping is key; use a thin spatula and move slowly so the first side doesn't crumble when you turn it over.
03 -
  • If your mixture is too wet after blending, don't panic—just add flour a tablespoon at a time; if it's too dry, add water in small splashes.
  • A light brush of olive oil before baking creates that golden exterior without deep-frying; don't skip this step or they'll look pale and sad.
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