Save on Pinterest I threw these together on a Tuesday night when my pantry was down to cans and condiments, and honestly, I wasn't expecting much. But the smell of cumin and fresh cilantro hitting the heat changed everything. My neighbor knocked to ask what I was making, and by the time the patties came out golden and crisp, I had plated two extra without even thinking. Sometimes the best meals show up when you're just trying to use what you have.
I made a batch for a small gathering last spring, and people kept coming back to the counter for seconds. One friend who claimed she didn't like chickpeas ate three and asked for the recipe before she left. There's something about the herbs and spice that makes these feel bright and filling at the same time, like comfort food that doesn't weigh you down.
Ingredients
- Chickpeas: The backbone of the patty, they hold everything together while staying tender inside. Make sure to drain and rinse them well or the mixture gets too wet.
- Fresh parsley and cilantro: These bring a green, vibrant flavor that dried herbs just can't match. Don't skip them or you'll lose the brightness.
- Cumin and coriander: The warm, earthy base that makes these taste like proper falafel. Freshly ground makes a difference if you have it.
- Baking powder: This is what gives the patties a little lift and keeps them from turning dense. A small amount goes a long way.
- Flour: Just enough to bind without making them heavy. Chickpea flour works beautifully if you're avoiding gluten.
- Tahini: Creamy, nutty, and the only sauce these sliders really need. Thin it out with water and lemon until it drizzles easily.
- Slider buns: Soft, small, and perfect for handheld eating. Toast them lightly for a bit of texture contrast.
- Cucumber, tomato, red onion, greens: Fresh crunch and color that balance the richness of the falafel and sauce.
Instructions
- Prep the oven and pan:
- Set your oven to 400°F and line a baking sheet with parchment, brushing it lightly with olive oil. This keeps the patties from sticking and helps them crisp up on the bottom.
- Blend the falafel mix:
- Toss chickpeas, onion, garlic, herbs, spices, baking powder, and flour into a food processor and pulse until it looks like coarse crumbs that hold together when pressed. Don't overblend or it turns to paste.
- Shape the patties:
- Scoop about two tablespoons of mixture and press it into small, flat rounds. You should get eight even patties.
- Bake:
- Brush the tops with olive oil and bake for 12 minutes, then flip gently, brush again, and bake another 10 to 13 minutes until golden and firm. The edges should look crisp and the centers set.
- Make the tahini sauce:
- Whisk tahini, lemon juice, water, garlic, and salt until smooth and creamy. Add more water a little at a time until it's pourable but still thick enough to cling.
- Assemble the sliders:
- 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 right away while everything's warm and crisp.
Save on Pinterest I remember sitting on the porch with a plate of these, tahini dripping onto my fingers, and realizing I hadn't thought about what else I needed to do that day. Food that makes you slow down and just eat it, that's the kind worth making again.
Serving Suggestions
These sliders work beautifully on their own, but if you want to stretch the meal, serve them with a simple side salad or roasted sweet potato wedges. A bowl of hummus or baba ganoush on the table makes it feel like a full spread without much extra effort.
Storage and Reheating
The baked patties keep 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, or warm them in a skillet with a little oil. The tahini sauce stays fresh for a week and actually tastes better the next day after the garlic mellows.
Customization Ideas
If you like heat, add more cayenne or a spoonful of harissa to the falafel mix. Swap the greens for arugula or add pickled turnips if you want more tang. You can also skip the buns entirely and serve the patties over a grain bowl with hummus, roasted veggies, and a squeeze of lemon.
- Try adding a handful of chopped mint to the herb mix for a cooler, brighter flavor.
- If you don't have tahini, a lemony yogurt sauce works in a pinch, though it won't be dairy free.
- Double the batch and freeze the uncooked patties on a tray, then transfer to a bag once solid, they bake straight from frozen with a few extra minutes.
Save on Pinterest These sliders remind me that good food doesn't have to be complicated or take all day. Just a few things done right, and you've got something worth sharing.
Recipe Questions & Answers
- → What makes these sliders healthier?
They are baked instead of fried, reducing added fats while keeping the chickpeas moist and flavorful.
- → Can I make these gluten-free?
Yes, by using gluten-free flour for the patties and gluten-free slider buns, the dish remains tasty and suitable for gluten-sensitive diets.
- → What spices enhance the chickpea patties?
A blend of cumin, coriander, paprika, and optional cayenne pepper delivers warmth and depth to the chickpea mixture.
- → How is the tahini sauce prepared?
By whisking tahini with lemon juice, garlic, salt, and water until smooth, creating a creamy and tangy sauce that complements the sliders.
- → What vegetables work well in the sliders?
Thinly sliced cucumber, tomato, red onion, and mixed greens provide fresh crunch and balance to the baked patties.
- → How to achieve crisp patties when baking?
Brush the patties lightly with olive oil before baking and flip midway to ensure even browning and crispness.