Save to Pinterest I stumbled onto baked falafel sliders on a Tuesday evening when I had a crowd coming over and zero energy for frying. The chickpeas were already in the pantry, the herbs were wilting in the crisper, and I figured why not just bake the whole thing and call it a win. What came out of that oven surprised everyone, including me. They were crispy on the outside, tender inside, and nobody missed the oil.
The first time I made these for friends, I watched someone take a bite and pause mid conversation. She looked at me and said, Wait, these are baked? That moment sold me on the recipe forever. Theres something about proving that healthier can still mean delicious that feels like a quiet victory in the kitchen.
Ingredients
- Chickpeas: The base of everything here, they give you protein and that earthy flavor falafel is known for, just make sure theyre well drained or the mixture gets too wet.
- Fresh parsley and cilantro: These herbs are not optional, they bring brightness and a green, grassy flavor that dried herbs cant touch.
- Cumin and coriander: The warm spice duo that makes falafel taste like falafel, toasting them lightly in a dry pan beforehand deepens the flavor even more.
- Baking powder: This is the secret to getting a light, fluffy texture inside the patties instead of dense pucks.
- Olive oil: Brushing the patties before and after flipping helps them crisp up in the oven like they would in a fryer.
- Tahini: The creamy, nutty backbone of the sauce, it turns sharp lemon juice and garlic into something silky and addictive.
- Slider buns: Small, soft, and sturdy enough to hold all the toppings without falling apart in your hands.
- Cucumber, tomato, red onion, greens: Fresh, crunchy, colorful layers that add texture and cut through the richness of the tahini.
Instructions
- Prep the oven and baking sheet:
- Set your oven to 400°F and line a baking sheet with parchment, then brush it lightly with olive oil. This keeps the patties from sticking and helps the bottoms get golden.
- Blend the falafel mixture:
- Toss chickpeas, onion, garlic, herbs, spices, baking powder, and flour into a food processor and pulse until coarse and slightly sticky. Dont overblend or youll end up with hummus.
- Shape the patties:
- Scoop about 2 tablespoons of mixture for each patty and press into small, flat rounds. You should get 8 total, and they should hold together without crumbling.
- Bake with a flip:
- Brush the tops with olive oil, bake for 12 minutes, then flip gently, brush again, and bake another 10 to 13 minutes until golden and firm. The second brush is key for that crispy crust.
- Make the tahini sauce:
- Whisk tahini, lemon juice, water, garlic, and salt in a bowl until smooth and pourable. Add water a little at a time if its too thick.
- Toast the buns:
- A quick toast in the oven or on a skillet adds structure and a little warmth to the sliders.
- Assemble and serve:
- Spread tahini on the bottom bun, add a falafel patty, pile on cucumber, tomato, onion, and greens, drizzle more sauce, and top with the bun. Serve them right away while the patties are still warm.
Save to Pinterest I remember setting a platter of these sliders on the table at a backyard gathering and watching them disappear in minutes. One friend came back three times, and another asked if I could teach her how to make them. That night, these little sliders became more than a recipe, they became the thing people remembered about the evening.
How to Store and Reheat
Leftover falafel patties keep well in an airtight container in the fridge for up to 3 days. Reheat them in a 350°F oven for about 8 minutes to bring back the crisp, microwaving will make them soft and sad. You can also freeze the uncooked patties on a tray, then transfer to a freezer bag and bake straight from frozen, adding a few extra minutes to the time.
Make It Your Own
Swap the tahini sauce for a yogurt cucumber sauce if you want something lighter and tangier. Add a handful of chopped mint to the falafel mixture for a fresh, herbal twist. If you like heat, mix harissa or sriracha into the tahini sauce or tuck in some pickled jalapeños. You can also skip the buns entirely and serve the patties over a salad with the same toppings and extra tahini drizzled on top.
What to Serve With Them
These sliders work beautifully with a simple tabbouleh salad, roasted sweet potato wedges, or a platter of hummus and warm pita. A crisp, citrusy white wine or a cold sparkling water with lemon keeps things light and refreshing. If youre feeding a crowd, set out bowls of pickled vegetables, olives, and extra tahini sauce so people can build their own sliders.
- Roasted chickpeas seasoned with cumin make a great crunchy side.
- A lemony arugula salad with shaved radishes adds brightness and contrast.
- Finish with fresh fruit or a light sorbet to keep the meal balanced.
Save to Pinterest These sliders have become my go to whenever I want something that feels special but doesnt require a lot of fuss. They always make people smile, and honestly, thats the best part of cooking.
Recipe Questions & Answers
- → How can I make the falafel gluten-free?
Use chickpea flour instead of all-purpose flour and select gluten-free slider buns to keep the dish gluten-free.
- → What is the best way to get crispy falafel patties when baking?
Brushing the patties lightly with olive oil before baking and flipping halfway ensures even crispiness and a golden crust.
- → Can the tahini sauce be thinned if too thick?
Yes, add small amounts of water gradually while whisking until you achieve a creamy but pourable consistency.
- → Are there any suggested additions to enhance flavor?
Pickled vegetables or a dash of hot sauce can add extra zing and complement the spices well.
- → What tools are recommended for preparing this dish?
A food processor to blend ingredients, a baking sheet lined with parchment paper, and basic utensils like a spatula and mixing bowls are ideal.