Save It I threw a brunch party last spring and needed something filling but not heavy. My friend Layla mentioned her mom used to bake falafel instead of frying them, which sounded odd until I tried it. The patties came out crispy on the outside, tender inside, and nobody missed the grease. I tucked them into slider buns with cool tahini and crunchy veg, and they disappeared before the mimosas ran out.
The first time I served these, my neighbor asked if I ordered them from a restaurant. I laughed and showed her the food processor still sitting on the counter. She couldnt believe something this flavorful came from a can of chickpeas and a handful of herbs. We ate them standing in the kitchen, tahini dripping onto our plates, talking about how good simple food can be when you let the ingredients shine.
Ingredients
- Chickpeas: The base of the patty. Make sure theyre well drained or the mixture gets too wet and wont hold shape.
- Fresh parsley and cilantro: These bring the green, herbaceous flavor that makes falafel taste alive. Dried herbs wont cut it here.
- Cumin and coriander: The warm spice backbone. Toasting them first in a dry pan adds depth, but ground works fine if youre short on time.
- Baking powder: Helps the patties puff slightly and stay tender inside while crisping outside.
- Flour: Binds everything together. Chickpea flour works beautifully if you want to keep it gluten free.
- Tahini: The soul of the sauce. Stir it well before measuring because it separates in the jar.
- Lemon juice: Brightens the tahini and cuts through the richness. Fresh is best.
- Slider buns: Soft rolls that cradle the falafel without overwhelming it. Toast them lightly for a little texture contrast.
Instructions
- Prep the oven and pan:
- Set your oven to 400 degrees and line a baking sheet with parchment. Brush it with a thin layer of olive oil so the patties release easily later.
- Pulse the falafel mixture:
- Toss chickpeas, onion, garlic, herbs, spices, baking powder, and flour into the food processor. Pulse until you get a coarse, sticky dough that holds together when pinched. Dont puree it smooth or the texture will be off.
- Shape the patties:
- Scoop about two tablespoons of mixture and press into small rounds, about slider bun size. You should get eight patties total.
- Bake until golden:
- Brush the tops with olive oil and bake for twelve minutes. Flip them gently, brush again, and bake another ten to thirteen minutes until firm and golden brown.
- Make the tahini sauce:
- Whisk tahini, lemon juice, water, garlic, and salt in a bowl. It will seize up at first, then smooth out as you keep whisking. Add water by the teaspoon until it drizzles easily.
- Toast the buns:
- Slice your slider buns and toast them cut side down in a dry skillet or under the broiler for a minute. This step is optional but adds a nice crunch.
- Build the sliders:
- Spread tahini sauce on the bottom bun, set a warm falafel patty on top, then layer cucumber, tomato, red onion, and greens. Drizzle more tahini and cap with the top bun.
- Serve right away:
- These are best enjoyed warm, while the patties are still crispy outside and the vegetables are cold and crunchy.
Save It One evening I made these for my cousin who swore he hated chickpeas. He ate three sliders and asked for the recipe. Sometimes the best meals are the ones that change someones mind about an ingredient they thought they didnt like.
How to Store and Reheat
Keep baked falafel patties in an airtight container in the fridge for up to four days. Reheat them in a 350 degree oven for about ten minutes to crisp them back up. The tahini sauce will keep in the fridge for a week, just give it a stir before using. I dont recommend freezing the assembled sliders, but the patties freeze well on their own for up to three months.
Variations and Swaps
Swap parsley and cilantro for dill and mint if you want a brighter, more floral flavor. Add a pinch of sumac to the tahini sauce for tang. If youre gluten free, use chickpea flour and gluten free buns. For a spicier kick, mix harissa into the tahini or add extra cayenne to the falafel mixture.
Serving Suggestions
These sliders pair beautifully with a simple chopped salad, roasted sweet potato fries, or a bowl of lemony hummus and pita chips. If youre serving a crowd, set out all the toppings and let everyone build their own.
- Serve with pickled turnips or quick pickled red cabbage for extra brightness.
- A side of tabbouleh or fattoush salad rounds out the Middle Eastern flavors.
- Pour a crisp white wine or sparkling water with fresh lemon wedges.
Save It These little sliders prove that comfort food doesnt have to be complicated or heavy. Theyre the kind of recipe you can make on repeat and never get bored, especially when you have good company and a hungry crowd.
Recipe FAQs
- → What makes these falafel sliders healthier?
They are baked instead of fried, reducing oil content while retaining crispy texture and flavor.
- → Can I use gluten-free ingredients?
Yes, substituting chickpea flour and gluten-free buns ensures the sliders remain gluten-free without sacrificing taste.
- → How can I adjust the spice level?
Modify the amount of cayenne pepper or omit it for a milder flavor to suit your preference.
- → What are the best herbs to use?
Fresh parsley and cilantro add bright, aromatic notes essential to the flavor profile of these sliders.
- → How should the tahini sauce be prepared?
Whisk tahini with lemon juice, water, garlic, and salt until smooth, adjusting water for desired thickness.
- → Can these sliders be made ahead of time?
Falafel patties can be prepared in advance and baked just before serving to maintain freshness and texture.