# What You’ll 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 Steps:
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 sides as needed.
03 - Scoop approximately 2 tablespoons of mixture and shape into small patties, forming 8 total. Place them evenly on the prepared baking sheet.
04 - Brush patties lightly with olive oil. Bake for 12 minutes, carefully flip, brush again with olive oil, then bake for an additional 10 to 13 minutes until golden and firm.
05 - Whisk together tahini, lemon juice, water, garlic, and salt in a bowl until smooth. Add water as needed to reach a creamy, pourable consistency.
06 - Lightly toast the slider buns if desired for added texture.
07 - Spread tahini sauce on the bottom bun, layer with a falafel patty, then cucumber, tomato, red onion, and mixed greens. Drizzle with extra tahini sauce and cover with the top bun.
08 - Serve sliders immediately while warm and fresh.
