Save Pin Last summer, I was testing recipes for a vegetarian potluck, and I decided to try something I'd never made before: baked falafel. A friend had mentioned she loved the crispy texture of fried versions but wished for something gentler on her stomach, and that conversation stuck with me. I pulled out my food processor, tossed in some chickpeas and fresh herbs, and within an hour I had golden patties that tasted nothing like the heavy, oily versions I'd had at restaurants. That's when I realized: slider-sized meant they'd be perfect for feeding a crowd without the mess of a full-sized burger, and baking them made them feel like something I could actually make on a regular Tuesday without heating up a gallon of oil.
I made these for my partner's birthday party, and watching people grab a second slider without hesitation was the kind of quiet victory that made me proud. Someone asked if I'd bought them from somewhere fancy, and I got to enjoy that small moment of not explaining exactly how simple they were to make. The tahini sauce dripping down everyone's wrists while they bit in, talking with their mouths full—that's when food becomes part of the memory, not just fuel.
Ingredients
- Chickpeas: A full can gives you substance without any heaviness; rinse them well so the mixture doesn't become gluey.
- Fresh parsley and cilantro: These aren't optional garnish—they're what makes each bite taste bright and alive, so don't skimp.
- Cumin and coriander: These two spices do the real work, giving you that warm, unmistakable falafel flavor without needing deep frying.
- Baking powder and flour: The baking powder helps them hold together and gives a slight lift; the flour acts as a binder so they don't fall apart on the pan.
- Tahini sauce: Smooth, creamy, and tangy—it's what transforms these from just a chickpea patty into something crave-worthy.
- Slider buns: Mini buns force you to eat them in two or three bites, which somehow makes everything taste better.
- Fresh vegetables: Cucumber brings coolness, tomato adds juiciness, red onion gives a sharp bite; together they balance the warm spices.
Instructions
- Set your oven and prep your pan:
- Preheat to 400°F and line your baking sheet with parchment paper brushed lightly with olive oil. This prevents sticking and gives the bottoms a subtle golden edge.
- Pulse everything into a coarse dough:
- Add chickpeas, onion, garlic, herbs, and all the spices into your food processor and pulse until the mixture looks like wet sand with small herb flecks still visible. It should hold together when you squeeze it, but it won't be completely smooth—texture is your friend here.
- Form your patties:
- Scoop about 2 tablespoons of mixture per patty and gently flatten it into a disk roughly the size of your slider bun. You'll get 8 if you measure consistently.
- Brush and bake the first side:
- Arrange patties on your sheet, brush lightly with olive oil, and bake for 12 minutes until they're starting to turn golden. The edges will firm up first.
- Flip and finish:
- Gently flip each patty using a thin spatula, brush with oil again, and bake for another 10 to 13 minutes. You're looking for a color somewhere between light tan and golden brown, and they should feel solid when you press them gently.
- Make your tahini sauce:
- While the patties bake, whisk together tahini, lemon juice, water, minced garlic, and salt. The mixture will seem thick at first, but keep whisking and it'll come together into something silky. Add water a teaspoon at a time if you need it thinner.
- Toast your buns lightly:
- This step is optional but worth it—split your slider buns and toast them cut-side down in a dry skillet or toaster oven for just a minute. It adds texture and helps them stand up to all the sauce.
- Assemble and serve:
- Spread tahini sauce on each bottom bun, lay down a warm falafel patty, then layer on cucumber, tomato, red onion, and greens. Drizzle more sauce on top, crown with the top bun, and eat immediately while everything is still warm.
Save Pin I learned the hard way that if you're making these ahead, freeze the unbaked patties on the sheet first, then transfer them to a bag—it saves them from sticking together and makes them infinitely more convenient. There's something deeply satisfying about opening your freezer and realizing you have a dinner for eight hiding in a small container, ready to go straight from freezer to oven whenever you need it.
Why Baking Instead of Frying
Baking was honestly born from laziness on my part—I didn't want to manage hot oil and then spend an hour washing my kitchen. But it turned into something better: the patties are lighter, the flavors come through clearer without being masked by that fried crust, and you end up with something that feels both indulgent and actually good for you. The outside still gets crispy from the olive oil brush and the oven's dry heat, so you're not losing that satisfying texture.
Building the Perfect Sauce
Tahini can be intimidating because it's thick and kind of bitter on its own, but the moment you add lemon juice and a little water, it transforms into something creamy and bright. The trick is not to rush it—let the whisking do the work, and don't be afraid to taste as you go. A tiny minced garlic clove is all you need; it shouldn't overpower but should make you notice it's there, like an echo of Middle Eastern spice.
Serving Ideas and Final Thoughts
These sliders pair beautifully with a simple arugula salad dressed with lemon vinaigrette, or serve them with a small side of extra tahini sauce for dipping. You can add pickled red onions, a drizzle of hot sauce, or even a slice of avocado if you want to make them feel more indulgent. They're equally comfortable at a casual weeknight dinner or a crowd-pleasing party.
- Make the tahini sauce up to two days ahead and store it in a jar in the fridge—it'll actually taste better as the flavors meld.
- If you can't find mini slider buns, small dinner rolls or even whole wheat pita bread works beautifully.
- These don't reheat particularly well, so eat them fresh or store the components separately and assemble just before serving.
Save Pin These sliders remind me that some of the best dishes aren't the ones that require complicated techniques or rare ingredients—they're the ones that come together quickly and make everyone at the table happy. Make them once, and I promise they'll become part of your regular rotation.
Recipe FAQs
- → How do I keep falafel patties from falling apart?
Ensure the mixture is coarse but sticky enough by processing chickpeas with herbs and spices and adding flour and baking powder for binding. Chill patties before baking to help them hold shape.
- → Can these sliders be made gluten-free?
Yes, substitute all-purpose flour with chickpea flour and use gluten-free slider buns to keep the dish gluten-free.
- → What is the best way to bake the patties evenly?
Brush patties lightly with olive oil before baking, flip them halfway through the cooking time, and brush again for even browning.
- → How do I make the tahini sauce creamy and pourable?
Whisk tahini with lemon juice, water, minced garlic, and salt, adding extra water gradually until desired consistency is reached.
- → Can I add extra flavor to the sliders?
Yes, pickled vegetables or a dash of hot sauce can provide additional flavor depth and contrast to the sliders.