Save I stumbled on these sliders during a lazy Sunday when I had leftover chickpeas and no real plan. My kitchen smelled like garlic and cumin before I even realized what I was making. The patties came out golden and crisp at the edges, nothing like the dense, oily versions I'd tried before. I piled them onto tiny buns with way too much tahini sauce, and they disappeared faster than I could plate them. That's when I knew this wasn't just another weeknight experiment.
I made these for a small gathering once, and a friend who claimed to hate chickpeas ate three in a row. She kept asking what the secret was, and I had to admit there wasn't one, just good spices and a hot oven. The tahini sauce dripped everywhere, and no one cared. We stood around the counter, laughing and building sliders with whatever toppings were left in the fridge. It became the kind of meal where the cooking mattered less than the moment.
Ingredients
- Chickpeas: Use canned for ease, but make sure they're drained really well or the mixture gets too wet and won't hold together.
- Fresh parsley and cilantro: These bring the falafel to life with a green, herby punch that dried versions just can't match.
- Cumin and coriander: The backbone of the flavor, warm and earthy without overpowering the freshness.
- Baking powder: This is what gives the patties a little lift and keeps them from being too dense.
- Flour: Just enough to bind everything, swap in chickpea flour if you need it gluten free.
- Olive oil: Brushing the patties before baking gives them that golden crust without deep frying.
- Slider buns: Soft and small, they hold everything without falling apart, toast them if you want a little crunch.
- Cucumber, tomato, red onion, greens: Fresh, crisp toppings that balance the warm, spiced patties perfectly.
- Tahini: The creamy, nutty sauce that ties the whole slider together, thin it with water until it drizzles easily.
- Lemon juice: Brightens the tahini and cuts through the richness with a tangy kick.
Instructions
- Prep the oven and pan:
- Heat your oven to 400°F and line a baking sheet with parchment, then brush it lightly with olive oil so the patties don't stick. This step makes cleanup so much easier.
- Blend the falafel mixture:
- Toss chickpeas, onion, garlic, herbs, spices, baking powder, and flour into a food processor, then pulse until it's coarse and sticky but not smooth. Scrape down the sides a few times so everything gets evenly mixed.
- Shape the patties:
- Scoop about 2 tablespoons of mixture and press it into small, flat patties, you should get 8 total. They'll firm up as they bake, so don't worry if they feel a little soft.
- Bake until golden:
- Brush the tops with olive oil, bake for 12 minutes, then flip gently, brush again, and bake another 10 to 13 minutes until they're golden and firm. The edges should look crisp and slightly crackled.
- Make the tahini sauce:
- Whisk tahini, lemon juice, water, garlic, and salt in a bowl until smooth and creamy. Add more water a little at a time if it's too thick, you want it to drizzle easily.
- Toast the buns:
- Lightly toast the slider buns if you want a bit of texture, but skip this if you prefer them soft.
- Build the sliders:
- Spread tahini sauce on the bottom bun, add a falafel patty, then pile on cucumber, tomato, red onion, and greens. Drizzle more sauce on top and close with the top bun.
- Serve right away:
- These are best warm, right out of the oven, when the patties are still crisp and the toppings are cool and fresh.
Save There was an afternoon when I made these for myself, no guests, no occasion, just because I wanted something that felt special without much effort. I sat at the table with a plate of two sliders, a glass of cold water, and the window open. The tahini dripped onto my plate, and I scooped it up with the last bite. It reminded me that good food doesn't need a reason, sometimes it's just about taking care of yourself in a small, intentional way.
Storing and Reheating
The baked patties keep well in the fridge for up to four days in an airtight container. Reheat them in a 350°F oven for about 8 minutes to bring back the crisp edges, microwaving makes them soft and a little sad. You can also freeze the cooked patties for up to two months, just thaw and reheat when you need a quick meal. The tahini sauce stays fresh in the fridge for a week, give it a good stir before using.
Making It Your Own
Swap the cucumber and tomato for pickled turnips or quick-pickled red cabbage if you want more tang. Add a handful of fresh mint to the falafel mixture for a cooler, brighter flavor. If you like heat, mix a pinch of cayenne into the tahini sauce or drizzle hot sauce right on the patties. Some people love adding crumbled feta on top, even though it breaks the dairy free rule, it's your call.
Serving Suggestions
These sliders work beautifully on their own, but they're even better with a side of roasted sweet potato wedges or a simple chopped salad with lemon vinaigrette. I've served them at casual dinners alongside hummus, olives, and warm pita, and they fit right in. If you're making them for a crowd, set out extra tahini sauce, sliced veggies, and pickles so people can build their own.
- Pair with a crisp, citrusy white wine or a cold beer if you're in the mood.
- They also go well with sparkling water with a wedge of lemon and fresh mint.
- For a fuller meal, serve with tabbouleh or a light grain salad on the side.
Save These little sliders have become one of those recipes I reach for when I want something satisfying without spending hours in the kitchen. They're warm, flavorful, and just messy enough to feel like real comfort food.
Kitchen Questions
- → How do I ensure the falafel patties hold together?
Use baking powder and a bit of flour in the mixture to bind ingredients. Chilling the dough before forming patties can help maintain their shape while baking.
- → Can I make these sliders gluten-free?
Substitute all-purpose flour with chickpea flour and use gluten-free slider buns to keep the dish gluten-free without sacrificing texture.
- → What are good serving suggestions for these sliders?
Serve with extra tahini sauce, pickled vegetables, or a side of crisp salad. They also pair well with citrusy white wine or sparkling water with lemon.
- → Is it possible to prepare the falafel patties ahead of time?
Yes, patties can be formed and refrigerated for a few hours before baking. For longer storage, freeze them uncooked and bake directly from frozen, adding extra cook time.
- → How do I make the tahini sauce smoother if too thick?
Add small amounts of water or lemon juice gradually while whisking until the desired creamy, pourable consistency is achieved.
- → Can I bake the falafel instead of frying?
Baking works well to produce a healthier version with a slightly crisp exterior. Lightly brush patties with olive oil before baking for better color and texture.