Save The smell of cumin and fresh herbs always pulls me back to a tiny apartment kitchen where my roommate and I spent entire Sundays experimenting with Middle Eastern flavors. We were trying to recreate falafel from a trip we never took, somewhere between Damascus and a dream. The first batch was so dense they could have been paperweights, but we ate them anyway, standing over the counter with too much tahini on our chins. Three years and fifty attempts later, these baked sliders happened on a Tuesday when I wanted something healthier but still craveable.
I served these at a summer potluck when someone announced they were vegetarian and I panicked, realizing everything else had bacon. They disappeared first. The best part was watching skeptical friends take one bite, eyes widening, and immediately asking for the recipe. Now they are the request I get most often, right up there with can you bring those sliders again?
Ingredients
- Chickpeas: Rinse them thoroughly and pat them dry, excess water makes the mixture too loose to form proper patties
- Fresh parsley and cilantro: Dont skimp here, the herbs are what gives these their bright punch, and using both creates depth that dried herbs never achieve
- Baking powder: This little pinch is what keeps the inside light instead of dense, a trick I learned after too many hockey puck attempts
- Tahini: Stir the jar well before measuring, the natural separation means the bottom is always thicker and more bitter than the top
Instructions
- Get your oven ready:
- Preheat to 400F and line a baking sheet, that parchment paper saves you from scrubbing baked on chickpea paste later
- Make the falafel mixture:
- Pulse everything together until it looks like coarse meal, you want texture, not baby food, so stop before it turns into a smooth paste
- Shape the patties:
- Scoop and form them with slightly damp hands to prevent sticking, pressing firmly so they hold together but not so hard that they become tough
- Bake until golden:
- Brush with oil and flip halfway through, those crispy edges are what make people think they were fried
- Whisk the tahini sauce:
- Keep adding water one tablespoon at a time until it reaches that perfect creamy consistency that drizzles beautifully over everything
- Assemble and serve:
- Toast the buns for structure, pile on the vegetables, and put extra sauce on the table because there is never enough
Save My sister called me from college once at midnight, frantic, trying to remember exactly how I made these for her going away party. She was improvising with dried herbs because the store was closed and begged me to stay on the phone while she formed each patty. We laughed so hard at her first misshapen attempts, but she sent a photo later and they were perfect. That is when I knew this recipe was worth keeping, the kind that travels and adapts and still works.
Making Ahead
The uncooked patties freeze beautifully, I always double the batch and stash half in the freezer for those nights when cooking feels impossible. Just bake them straight from frozen, adding a few extra minutes, and nobody will know the difference.
Bun Choices
Brioche buns make these feel fancy, but whole wheat slider buns from the bakery section work perfectly too. I have even used large English muffins in a pinch, and the nooks and crannies catch extra tahini sauce in the most wonderful way.
Serving Ideas
These sliders work for everything from weeknight dinners to game day spreads. I like to set up a toppings bar and let people build their own, it turns dinner into an activity and everyone gets exactly what they want.
- Pickled red onions add a bright tang that cuts through the rich tahini
- A handful of arugula or fresh mint leaves brings pepperiness that balances the warm spices
- Extra hot sauce on the side for anyone who needs that kick
Save These sliders started as an experiment and became a staple, the kind of food that makes people feel taken care of. Make them once and they will become part of your own story too.
Recipe Questions & Answers
- → How are the falafel patties baked instead of fried?
The patties are lightly brushed with olive oil and baked on a parchment-lined sheet at 400°F, flipping halfway to ensure even golden crispness while reducing fat content.
- → What herbs and spices give the falafel its flavor?
Fresh parsley and cilantro provide bright herbal notes, complemented by ground cumin, coriander, paprika, and a touch of cayenne for mild heat.
- → Can I make the sliders gluten-free?
Yes, by using gluten-free flour instead of all-purpose flour and selecting gluten-free slider buns, these sliders can be made suitable for gluten-free diets.
- → What ingredients are used in the tahini sauce?
The sauce combines tahini, lemon juice, water, minced garlic, and salt, whisked together until creamy and smooth to add a tangy, nutty flavor.
- → How should the sliders be assembled for best texture?
Start with spreading tahini sauce on the bun base, add the warm baked falafel patty, layer thin slices of cucumber, tomato, red onion, and mixed greens, then drizzle extra tahini before topping with the bun.
- → Are there any suggested serving ideas or pairings?
These sliders pair well with pickled vegetables or a dash of hot sauce, and go nicely with a light, citrusy white wine or sparkling water with lemon.