Baked Falafel Sliders are the healthy, meatless and deliciously filling meal option you’ll be making again and again!
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If you haven’t yet heard of Beth Warren, allow me to introduce you to her. She’s a popular Registered Dietician with a really sensible approach to whole food and wellness through eating. Beth is also the author of Secrets of a Kosher Girl, a 21 day meal plan focused on helping you feel great – and featuring all kinds of delicious – and healthful recipes.
Not only did Beth allow me to share one of her fantastic recipes with you, but she drove to my house and demo’ed how to make it on my Instagram stories!
I’m so excited about this Baked Falafel recipe! It’s super easy, healthy, and great to prep ahead! I’m excited to play with this recipe – I want to add some more veggies to make it a meal on the go! In Beth’s book, these are served alone, with tahini dressing, but I decided to take it up a notch, by making mushroom slider buns and turning these into a meal, or even just a fantastic and healthy appetizer!
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- 1 can canned chickpeas, drained and rinsed
- ½ red onion, peeled and chopped
- 2 cloves garlic, peeled
- ¼ cup flour of your choice, I used whole wheat
- 1 Tablespoon cumin
- 1 Tablespoon coriander
- 2 Tablespoons olive oil
- 1 egg
- 1 small carrot, peeled and chopped
- 2 Tablespoons dried parsley OR chopped fresh parsley
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- Prepared tahini sauce,optional, for serving
- Large stuffing mushrooms
- kosher salt
- non stick oil spray
- Preheat oven to 350. Line a baking sheet with parchment paper and set aside.
- Combine all ingredients in the bowl of a food processor. Puree until almost smooth (I like it with just a little bit of texture).
- Use a medium cookie scoop to scoop mixture into mounds on prepared baking pan. Press down lightly on each one to form a patty shape.
- Bake for 20-25 minutes, until the outsides feel firm. The patties will firm up in the center as they cool.
- Line a baking sheet with parchment paper and spray with non stick cooking spray.
- Remove mushroom caps and discard or save for additional use. Sprinkle kosher salt in the cavities.
- Place mushrooms on prepared baking pan, cavity side up. Bake for 15 minutes, then flip and bake an additional 10 minutes, or until golden brown.
- Place a mushroom on a plate, top with a falafel slider, then tahini sauce (if using), then top with an additional mushroom.
- ) Instead of small patties, you can use a quarter of a cup measuring cup to scoop out the mixture for full size patties. Increase baking time by about 10 minutes.
- ) instead of serving there as sliders, you can eat them in other ways, including chopped in a salad.
- Patties can be stored in the fridge for a few days, or in the freezer past that.
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If you liked this recipe, you’ll also love:
Baked Falafel Crusted Onion Rings
Spinach and Chickpea Veggie Burgers
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Thanks for stopping by! I know you’ll love these delicious and healthy sliders! – Miriam
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Made this twice. First time followed the recipe; second time omitted the egg. With the egg the mixture was very wet and hard to create patties. The second time without the egg was a tad better, but still very loose. Drained the can of chickpeas, put the mixture in the fridge…. Any suggestions on how to get it a bit dryer. Taste was great. Baked once and fried on stove top, second time, using just a bit of oil i.e. sautéing. When preparing to serve next day go with baking, serving immediately use the sauté method, in my opinion.
Still need to figure out how to get the uncooked mixture a tad dryer without adding more flour. Afraid more flour will make it gummy and impact the flavors.
Help….