Save to Pinterest The first time I made these baked falafel sliders, my kitchen filled with the smell of cumin and coriander right as my roommate walked in asking what smelled so good. I'd been craving that crispy-outside, fluffy-inside texture of traditional fried falafel but wanted something lighter, so I started experimenting with baking instead. These little patties surprised me—they held together beautifully, baked golden without all the oil, and tasted just as satisfying as anything I'd ever deep-fried. Now they're my go-to when I want something that feels indulgent but doesn't leave me feeling heavy afterward.
I brought a batch to a potluck last spring and watched people go back for seconds, surprised these weren't meat sliders. One friend asked for the recipe on the spot, and now she texts me photos of her own versions with different herb combinations. That moment made me realize how a simple, thoughtful dish can become a conversation starter.
Ingredients
- Chickpeas: Canned is perfectly fine—just drain and rinse them well to remove excess starch so your patties stay tender and don't get gummy.
- Fresh parsley and cilantro: Don't skip these; they're what give falafel its distinctive herbaceous flavor that makes people close their eyes when they bite in.
- Cumin and coriander: Toast these spices in a dry pan for thirty seconds before measuring if you have time—it deepens their flavor and makes a real difference.
- Baking powder: This is the secret to getting a light, fluffy interior without deep frying; it creates tiny air pockets as the patties bake.
- All-purpose or chickpea flour: The flour helps bind everything while keeping the texture tender, not dense.
- Tahini: Buy the good stuff if you can; cheap tahini tastes bitter and chalky, and you'll taste the difference immediately in the sauce.
- Slider buns: Look for soft, slightly sturdy buns that won't fall apart under the weight of the patty and toppings.
Instructions
- Set up your workspace:
- Preheat the oven to 400°F and line a baking sheet with parchment paper, brushing it lightly with olive oil so nothing sticks. Having everything ready before you start mixing makes the process smooth and stress-free.
- Build the falafel base:
- Add chickpeas, onion, garlic, parsley, cilantro, and all your spices to the food processor, then pulse until it looks like coarse breadcrumbs with some texture still visible. The mixture should hold together when squeezed but still feel slightly crumbly—if it's too wet, add a touch more flour.
- Shape with care:
- Scoop about 2 tablespoons for each patty and gently press into a small disc about half an inch thick, then arrange them on your prepared baking sheet. Your hands will stick a little; wet them between patties to make shaping easier.
- Get them golden:
- Brush each patty with olive oil, bake for 12 minutes, then flip gently and brush again before baking another 10 to 13 minutes until the edges turn golden and they feel firm when you press them. Don't worry if they seem a bit soft when hot—they'll firm up as they cool.
- Make the tahini magic:
- While the patties bake, whisk tahini with lemon juice, water, minced garlic, and salt until completely smooth and creamy. Start with 1 tablespoon of water and add more a teaspoon at a time until you reach that perfect pourable consistency.
- Finish the buns:
- Give your slider buns a quick toast in a dry skillet or under the broiler for a minute so they're warm and slightly crispy on the inside. This keeps them from getting soggy when you add the sauce and fresh vegetables.
- Bring it all together:
- Spread tahini sauce on each bottom bun, nestle a warm falafel patty on top, then layer with cucumber, tomato, red onion, and greens. Drizzle with extra tahini sauce, crown with the top bun, and serve right away while everything's still warm.
Save to Pinterest There's something almost meditative about arranging these little sliders on a platter—the colors of the fresh vegetables peeking out between the toasted buns, the creamy tahini sauce pooling at the edges. It's the kind of dish that looks like you spent hours fussing over it, but it's simple enough that you can actually enjoy the cooking process.
Why Baked Instead of Fried
The shift from frying to baking happened almost by accident when I realized I was tired of dealing with the smell of hot oil lingering in my kitchen for days. Baking gives you that crispy exterior and tender interior without the heavy feeling afterward, and honestly, it's easier to manage in a home kitchen. You get all the flavor without the fuss, and you can bake a whole batch at once without standing over a pot of hot oil.
Building Your Perfect Slider
The beauty of these sliders is that you can customize them based on what you have on hand or what you're craving that day. Some days I layer them simply with just the tahini sauce and fresh greens, other times I add pickled red onions for a tangy kick or a dash of hot sauce if I'm feeling something spicier. The falafel patty is sturdy enough to handle whatever you pile on, so you have real freedom to play around.
Make-Ahead and Storage Tips
You can form the falafel mixture and refrigerate it for up to a day before baking, which is lifesaving if you're planning ahead for entertaining. The baked patties keep well in an airtight container in the fridge for three days and reheat beautifully in a warm oven for five minutes, so you could even make them ahead and assemble the sliders fresh when guests arrive. The tahini sauce is best made a few hours before serving so the flavors can meld together.
- Freeze unbaked patties on a baking sheet for 30 minutes, then transfer to a freezer bag and bake from frozen, adding just a few extra minutes to the cooking time.
- Toast your buns right before assembling so they stay warm and create a little barrier against the sauce soaking through.
- Keep your fresh vegetables prepped and chilled separately so everything stays crisp and cold against the warm patties.
Save to Pinterest These baked falafel sliders prove that sometimes the best recipes come from wanting something healthier without sacrificing flavor or satisfaction. I hope they become a favorite in your kitchen too.
Questions & Answers
- → What is the best way to bake falafel patties evenly?
Brush patties lightly with olive oil and bake at 400°F for 12 minutes on one side, then flip and bake for another 10-13 minutes until golden and firm.
- → Can I use gluten-free flour for these patties?
Yes, chickpea flour can replace all-purpose flour for a gluten-free version, ensuring the patties hold together during baking.
- → How can I make the tahini sauce creamier?
Add a little extra water or lemon juice while whisking until you achieve a smooth, pourable consistency.
- → What vegetables work best for slider assembly?
Thinly sliced cucumber, tomato, red onion, and mixed greens add fresh crunch and balance the warm patties.
- → Are these sliders suitable for a vegetarian diet?
Yes, all ingredients are plant-based, making these sliders vegetarian and dairy-free.