Name: Baked Falafel Sliders with Maple Tahini Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Middle Eastern
Ingredients: 1 1/2 cups canned chickpeas, rinsed and drained; 1/4 cup chopped parsley; 1/4 cup chopped cilantro; 1/4 cup chopped green onion; 2 garlic cloves; 1 tbsp olive oil; 1 tbsp lemon juice; 1 tsp lemon zest; 1/2 tsp sea salt; 1/2 tsp ground cumin; 1/2 tsp ground coriander; 1/4 tsp ground black pepper; 1/4 tsp cayenne pepper; 1/2 tsp baking powder; 1/2 cup chickpea flour; Slider buns (mini buns or dinner rolls); Lettuce, tomato, cucumber, red onion for topping; 1/4 cup tahini; 2 tbsp maple syrup; 2 tbsp lemon juice; 2 to 3 tbsp hot water (to thin sauce)

Why You’ll Love Baked Falafel Sliders with Maple Tahini Sauce Recipe

This recipe brings together bold Middle Eastern flavors and a modern, healthy spin: baking instead of frying for less oil and mess, mushrooms and almond meal to keep the patties moist and tender, and a rich maple‑tahini sauce to tie all the components together. The hemp‑parsley tabbouleh adds freshness and a boost of protein, making these sliders a balanced and nourishing meal. Perfect for a casual lunch, a light dinner or a fun plant‑based gathering.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Falafel:
1 tablespoon ground flax
3 tablespoons water
1 cup sliced mushrooms
½ cup sliced onion
3 garlic cloves
1 tablespoon olive oil
1 × 398 ml can chickpeas (about 1 ¾ cups)
¼ cup low‑sodium vegetable stock
1 tablespoon lemon juice
¼ cup curly parsley leaves
½ cup almond meal
⅓ cup chickpea flour
1 teaspoon baking powder
1 teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon sea salt
¼ teaspoon ground black pepper

Hemp tabbouleh:
2 cups curly parsley
¼ cup finely chopped red onion
¼ cup diced tomato
3 tablespoons hemp hearts
1 tablespoon olive oil
2 teaspoons lemon juice
Sea salt and ground black pepper, to taste

Maple tahini sauce:
¼ cup tahini
¼ cup water
1 tablespoon lemon juice
1 teaspoon apple cider vinegar
1 tablespoon maple syrup
1 teaspoon garlic powder
¼ teaspoon sea salt

Mini pita bread (for assembly)

Directions

Preheat your oven to 375°F (190 °C).

Combine the ground flax and water in a small bowl and refrigerate for about 10 minutes, so it thickens. Meanwhile, sauté the sliced mushrooms and onion in olive oil over medium heat for 3–4 minutes; then add garlic and cook another 1–2 minutes.

In a food processor, combine the sautéed mushroom‑onion‑garlic mixture with rinsed and drained chickpeas, the flax mixture, vegetable stock, lemon juice, parsley, almond meal, chickpea flour, baking powder and spices. Process until the mixture forms a thick batter.

Using about 1½ tablespoons per slider, form small balls (or patties) and place them on a parchment‑lined baking sheet. Bake for 30 minutes, flipping halfway through so both sides brown evenly.

While the falafel bakes, prepare the tabbouleh: finely chop the parsley and mix with red onion, tomato, hemp hearts, olive oil, lemon juice, salt and pepper in a bowl. For the maple tahini sauce, combine tahini, water, lemon juice, vinegar, maple syrup, garlic powder and salt in a blender (or whisk thoroughly) until smooth.

If using mini pitas — warm them in the oven during the last few minutes of falafel baking. Then assemble: cut each pita in half, spread a little maple tahini sauce on the bottom half, add some hemp tabbouleh, place a baked falafel on top, and finish with another drizzle of maple tahini sauce. Serve immediately.

Servings and timing

Makes about 14 sliders.
Prep time: ~ 30 minutes
Cook time: ~ 35 minutes
Total time: about 1 hour 5 minutes, including a short chill for the flax mixture.

Variations

Skip the mini pita and serve the falafel balls over a bed of greens or grains for a falafel salad bowl.
Use lettuce wraps instead of pita for a low-carb alternative.
Add extra veggies — for example, cucumber, shredded carrot, or roasted peppers — inside the sliders for more crunch and color.
Swap or add fresh herbs (like cilantro or mint) in the tabbouleh to change the flavor profile.
For a spicier kick, increase chili powder or add a pinch of cayenne to the falafel mixture.

Storage/Reheating

Store leftover baked falafel patties in an airtight container in the refrigerator for up to 3–4 days. To reheat, warm them in an oven or toaster oven until crispy again (2–5 minutes) or gently pan‑fry. Maple tahini sauce keeps well in the fridge for a few days — stir before serving. Tabbouleh is best fresh, but can also be refrigerated (keep dressing separate until ready to serve if possible).

FAQs

What if I don’t have almond meal or chickpea flour?

You can try substituting with all‑purpose flour or another gluten‑free flour — but note this may affect the texture and moisture of the falafel.

Can I make these gluten‑free?

Yes. Since the recipe already uses almond meal and chickpea flour for the falafel, just be sure your mini pitas (if using) are gluten‑free, or use lettuce wraps or salad instead.

Is it okay to fry these instead of baking?

You could — though baking is part of what makes these lighter and less oily. If you fry, expect a more traditional falafel texture but with more oil used.

Can I prepare the falafel mixture in advance?

Yes — you can make the mixture ahead of time (without baking) and refrigerate for a few hours. Then just shape and bake when ready.

Will the falafel hold together if the mixture feels wet?

If it’s too wet, try adding a tablespoon or two more of chickpea flour (or almond meal) to help binder.

Can I freeze the cooked falafel?

Yes — once cooled, place in a freezer‑safe container. To reheat, thaw and warm in the oven or toaster oven so they stay crisp.

Can I freeze the uncooked falafel mixture?

It’s less reliable — freezing may change moisture content and texture. If you do freeze, after thawing, add a bit more flour if needed before shaping and baking.

Is hemp hearts optional?

Yes — if you don’t have hemp hearts, you can skip them or substitute with sunflower seeds or chopped nuts; the tabbouleh will still be fresh and tasty (just with slightly different texture/nutritional profile).

Can I make these nut-free?

Yes — replace almond meal with a nut-free flour like chickpea flour or even a gluten‑free all‑purpose flour if needed.

What if I don’t have mini pitas?

You can serve baked falafel in regular pita, wraps, in salads, or even as standalone bites with extra tahini sauce.

Conclusion

These baked falafel sliders with hemp parsley tabbouleh and maple tahini sauce are a vibrant, wholesome way to enjoy falafel — lighter on oil, full of flavor, and versatile enough for pita sandwiches, salads, or wraps. Whether you’re cooking for a casual lunch or a plant‑based dinner, they’re sure to become a favorite.