Baked Falafel Mini Sliders (Print Version)

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

# 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 tsp ground cumin
07 - 1 tsp ground coriander
08 - ½ tsp ground paprika
09 - ¼ tsp cayenne pepper (optional)
10 - 1 tsp salt
11 - ¼ tsp black pepper
12 - 1 tsp baking powder
13 - 3 tbsp all-purpose flour (or chickpea flour for gluten-free)
14 - 2 tbsp 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 tbsp lemon juice
22 - 1 tbsp water (plus more to thin)
23 - 1 small garlic clove, minced
24 - ¼ tsp salt

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and lightly brush 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 mixture forms a coarse, slightly sticky dough, scraping down sides as needed.
03 - Scoop about 2 tablespoons of mixture and shape into 8 small patties. Place evenly spaced on the prepared baking sheet.
04 - Brush patties lightly with olive oil. Bake for 12 minutes, then flip, brush again, and bake for another 10 to 13 minutes until golden and firm.
05 - In a bowl, whisk together tahini, lemon juice, water, minced garlic, and salt until smooth. Adjust consistency with additional water to achieve a creamy, pourable texture.
06 - Lightly toast the mini slider buns if desired.
07 - Spread tahini sauce on the bottom half of each bun. Add a baked falafel patty, then top with slices of cucumber, tomato, red onion, and mixed greens. Drizzle with extra tahini sauce and cover with the top bun.
08 - Serve sliders immediately while warm and fresh.

# Expert Tips:

01 -
  • They taste indulgent but won't leave you feeling weighed down for the rest of the day.
  • The whole thing comes together in under an hour, perfect for when you want something that feels special without the stress.
  • These sliders disappear fast at gatherings, and people always ask for the trick—it's genuinely just good ingredients and a hot oven.
02 -
  • Don't skip the baking powder—it sounds weird, but it's what makes them light and fluffy instead of dense and brick-like.
  • Brush your patties twice during baking; once just isn't enough to get that golden crust you're after.
  • Keep your tahini sauce on the thinner side so it soaks into everything without making the buns soggy.
03 -
  • Make your tahini sauce thinner than you think you need it—it thickens as it sits and you can always add more water, but you can't undo a sauce that's too thick.
  • Form your patties right before you bake them rather than ahead of time; they hold together better when they go straight from your hands into the oven.
  • If you have leftovers, store the patties and sauce separately and reassemble them the next day; they'll taste fresher and the buns won't get soggy overnight.
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