Pin Recipe I was running late for a potluck when I realized I'd promised to bring something impressive but hadn't planned a thing. I had one can of chickpeas, some wilting herbs, and a hunch that baking instead of frying might actually work. Twenty minutes later, these little sliders came out golden and crisp, and I watched them disappear faster than anything else on the table. No one believed they were baked, and I didn't bother correcting them. Sometimes the best recipes are born from panic and a prayer.
I made these for a friend who swore she didn't like chickpeas, and she ate three before admitting she was wrong. We sat on the porch with napkins in our laps, tahini dripping onto our plates, and she kept asking what the secret was. There wasn't one, really. Just fresh herbs, a hot oven, and the willingness to trust that simple things can be enough.
Ingredients
- Chickpeas: Use canned for speed, but make sure they're well drained or the patties won't hold together.
- Fresh parsley and cilantro: These are what make the flavor bright and alive, don't skip them or use dried.
- Cumin and coriander: The warm backbone of the spice blend, they smell like every good street food memory you've ever had.
- Baking powder: This is what gives the patties a little lift and keeps them from being dense.
- Tahini: It should be smooth and pourable, if it's thick and separated, stir it well before measuring.
- Slider buns: Soft and slightly sweet buns work best, they won't overpower the falafel.
- Cucumber and tomato: Fresh, cold, and crisp, they cut through the richness and add brightness.
Instructions
- Preheat and prep:
- Get your oven to 400°F and line a baking sheet with parchment, brushing it lightly with oil so nothing sticks. This step matters more than you'd think.
- Blend the falafel mix:
- Toss everything into the food processor and pulse until it looks like coarse, sticky crumbs that hold together when squeezed. Don't overblend or it'll turn into hummus.
- Shape the patties:
- Scoop about two tablespoons of mixture and press it into small, flat rounds with your hands. You should get eight neat little patties.
- Bake:
- Brush the tops with olive oil, bake for twelve minutes, flip gently, brush again, and bake another ten to thirteen minutes until golden and firm. They should smell toasty and look crisp around the edges.
- Make the tahini sauce:
- Whisk tahini, lemon juice, water, garlic, and salt until it's silky and pourable. Add water a teaspoon at a time if it's too thick.
- Toast the buns:
- A quick toast in the oven or on a skillet adds texture and keeps them from getting soggy.
- Assemble:
- Spread tahini on the bottom bun, add a patty, pile on cucumber, tomato, onion, and greens, drizzle more sauce, and press the top bun on gently. Serve right away while everything's still warm.
Pin Recipe The first time I served these at a backyard gathering, a kid asked if they were 'real burgers' and then ate two without waiting for an answer. His mom looked at me like I'd worked some kind of magic, but really it was just chickpeas and good timing. That's the thing about food that works, it doesn't need a story, it makes its own.
Storage and Reheating
The baked patties keep well in the fridge for up to four days in an airtight container. Reheat them in a 350°F oven for about eight minutes to bring back the crisp, microwaving will make them soft. You can also freeze the cooked patties for up to two months, just thaw them in the fridge overnight before reheating. The tahini sauce will thicken in the fridge, so stir in a little water to loosen it up again.
Flavor Variations
If you want to switch things up, try adding a pinch of smoked paprika or a handful of chopped fresh mint to the falafel mixture. Some people like to tuck in pickled turnips or a spoonful of harissa for heat. I've also made these with a yogurt-based sauce instead of tahini when I had a carton to use up, and it was just as good. You can stuff them into pita pockets instead of buns if you're after something more traditional.
Serving Suggestions
These sliders are perfect alongside a simple cucumber and tomato salad, some crispy roasted potatoes, or a bowl of hummus with warm pita. They also work surprisingly well on a mezze platter with olives, pickles, and stuffed grape leaves. If you're feeding a crowd, set up a slider bar and let people build their own with different toppings and sauces.
- Serve with lemon wedges on the side for an extra burst of brightness.
- A cold beer or a glass of chilled white wine pairs beautifully.
- Leftover patties make a great addition to grain bowls or salads the next day.
Pin Recipe These little sliders have saved more dinners than I can count, and they've never let me down. I hope they do the same for you.
Recipe FAQs
- → Can I make these sliders gluten-free?
Yes, use gluten-free flour and slider buns to keep the sliders gluten-free without compromising flavor or texture.
- → How can I keep the patties from falling apart?
Ensure the mixture is sticky enough by pulsing adequately, and use baking powder and flour as binding agents before baking.
- → Is it possible to bake instead of frying the patties?
Absolutely, baking yields a healthier result while keeping the patties tender and golden.
- → What makes the tahini sauce creamy and smooth?
The combination of tahini, lemon juice, minced garlic, and water whisked together creates a luscious, pourable sauce.
- → Can I add more heat to the flavor profile?
Yes, adding cayenne pepper to the chickpea mixture or serving with hot sauce provides a spicy kick.