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Summer Feast! Baked Falafel Sliders With Tabbouleh and Tahini Sauce

Falafel sliders on blue serving platter
Prep Time
30 min
Cook Time
30 min
Yields
10 falafel patties

You’ve probably heard of falafel before — but what about falafel sliders? They are perfectly crispy on the outside and soft and fluffy on the inside and they’re shallow fried (or even baked) to make the process easier. Serve them on flat breads with tangy tabbouleh salad and a lot of tahini sauce, and you have the perfect summer feast.

Like Amina’s falafel sliders? Try her 20-minute salmon or her Middle Eastern bulgur, pomegranate and almond salad.

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ingredients

Falafel

¼
yellow onion
3
large garlic cloves
1
cup dry chickpeas (approx. 2 ½ cups after soaking)
1
cup parsley, packed
¼
cup cilantro, packed
1 ½
Tbsp olive oil + ¼ cup for frying/baking
1
tsp baking soda
1
tsp salt
1
tsp cumin
¼
tsp black pepper

Tabbouleh

½
cup fine bulgur (can substitute with couscous)
2
cups parsley, packed
1
tomato, finely chopped
¼
cup green onions, finely chopped
¼
cup mint leaves, loosely packed
½
cup lemon juice
3
Tbsp olive oil
1
tsp salt
¼
tsp chili powder

Tahini Sauce

½
cup tahini paste
½
lemon, juiced
½
tsp salt
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directions

Notes

This recipe requires 1 hour rest time.

Falafel slider ingredients on countertop
Step 1

Make the falafel: add onion and garlic to a food processor and process for a minute. Next add the chickpeas, parsley, cilantro, olive oil, baking soda, salt, cumin and black pepper and process for a few minutes until well combined and the mixture holds together well.

Step 2

Refrigerate for a minimum of 1 hour. Once mixture has rested, form the patties ensuring they are not too thin (approx. ½ – ¾ inch thick).

Step 3

Shallow fry the falafel for 1 minute on each side until golden brown. You can also bake them at 400°F for 25 minutes, flip, then bake for a further 15 minutes.

Falafel sliders being baked on baking tray
Step 4

Make the tabbouleh: soak the fine bulgur in ½ cup of hot water and cover. Let stand for a few minutes, then fluff.

Step 5

Finely chop the parsley, tomato, green onions and mint. In a bowl, mix together the lemon juice, olive oil, salt and chili powder. Mix the bulgur, parsley mixture and dressing together. Refrigerate for 1 hour.

Tabouleh salad in yellow mixing bowl
Step 6

For the tahini sauce: mix together the tahini paste, lemon juice and salt. Whisk everything using a fork continuously until you achieve a smooth consistency. The sauce may seize up when whisking, but continue to whisk until it smoothens out. Thin with a bit of water if required to achieve desired consistency.

Step 7

Serve sliders on flat breads with tabbouleh salad and tahini sauce.

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