# 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 teaspoon ground cumin
07 - 1 teaspoon ground coriander
08 - ½ teaspoon ground paprika
09 - ¼ teaspoon cayenne pepper (optional)
10 - 1 teaspoon salt
11 - ¼ teaspoon black pepper
12 - 1 teaspoon baking powder
13 - 3 tablespoons all-purpose flour (or chickpea flour for gluten-free)
14 - 2 tablespoons 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 tablespoons lemon juice
22 - 1 tablespoon water (plus more to thin)
23 - 1 small garlic clove, minced
24 - ¼ teaspoon salt
# Cooking Steps:
01 - Heat the oven to 400°F and line a baking sheet with parchment paper; lightly brush with olive oil.
02 - In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, paprika, cayenne, salt, black pepper, baking powder, and flour. Pulse until a coarse, slightly sticky dough forms, scraping down sides as needed.
03 - Scoop approximately 2 tablespoons of the mixture per patty and shape into 8 small patties. Arrange on the prepared baking sheet.
04 - Brush patties lightly with olive oil. Bake for 12 minutes, flip gently, brush again, then bake an additional 10 to 13 minutes until golden and firm.
05 - Whisk tahini, lemon juice, water, garlic, and salt together until smooth. Add extra water as needed to reach a creamy, pourable consistency.
06 - Lightly toast slider buns if preferred.
07 - Spread tahini sauce on the bottom bun, place a baked falafel patty atop, followed by cucumber, tomato, red onion, and greens. Drizzle additional tahini sauce and cover with the top bun.
08 - Serve sliders immediately.
