Baked Falafel Sliders
Serves: about 12 slider patties
Recipe adapted and reproduced from Secrets of a Kosher Girl with permission from the author, Beth Warren.
  • 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
Mushroom Slider Buns
  • Large stuffing mushrooms
  • kosher salt
  • non stick oil spray
  1. Preheat oven to 350. Line a baking sheet with parchment paper and set aside.
  2. Combine all ingredients in the bowl of a food processor. Puree until almost smooth (I like it with just a little bit of texture).
  3. 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.
  4. Bake for 20-25 minutes, until the outsides feel firm. The patties will firm up in the center as they cool.
Prepare the slider buns:
  1. Line a baking sheet with parchment paper and spray with non stick cooking spray.
  2. Remove mushroom caps and discard or save for additional use. Sprinkle kosher salt in the cavities.
  3. 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.
To Assemble:
  1. Place a mushroom on a plate, top with a falafel slider, then tahini sauce (if using), then top with an additional mushroom.
  1. ) 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.
  2. ) instead of serving there as sliders, you can eat them in other ways, including chopped in a salad.
Plan Ahead:
  1. Patties can be stored in the fridge for a few days, or in the freezer past that.
Recipe by Overtime Cook at