# 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
# How to Make It:
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 a coarse, slightly sticky dough forms, scraping down sides as needed.
03 - Scoop about 2 tablespoons of the mixture and shape into 8 small patties. Place them 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 - Whisk together tahini, lemon juice, water, garlic, and salt until smooth. Add additional water if needed to achieve 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 cucumber, tomato, red onion, and greens. Drizzle extra tahini sauce on top and cover with the bun.
08 - Serve sliders immediately while warm.
