# What You'll 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
# Method:
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, salt, pepper, baking powder, and flour. Pulse until coarse and slightly sticky dough forms, scraping down sides as needed.
03 - Scoop approximately 2 tablespoons of mixture and form into small patties to yield 8 pieces. Arrange on the prepared baking sheet.
04 - Brush patties lightly with olive oil. Bake for 12 minutes, then gently flip, brush again with olive oil, and bake for an additional 10 to 13 minutes until golden and firm.
05 - Whisk together tahini, lemon juice, water, garlic, and salt in a bowl until smooth. Add more water as needed to reach a creamy, pourable consistency.
06 - Lightly toast slider buns if desired.
07 - Spread tahini sauce on the bottom bun, add a baked falafel patty, then layer with cucumber, tomato, red onion, and greens. Drizzle with additional tahini sauce and cover with the top bun.
08 - Serve sliders immediately while warm.
