Name: Baked Falafel Sliders with Hemp Tabbouleh & Maple Tahini Sauce
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: Middle Eastern
Ingredients: 1 tablespoon ground flax; 3 tablespoon water; 1 cup sliced mushrooms; ½ cup sliced onion; 3 garlic cloves; 1 tablespoon olive oil; 1 can (398 ml) chickpeas, rinsed and drained (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; 2 cups curly parsley; ¼ cup finely chopped red onion; ¼ cup diced tomato; 3 tablespoon hemp hearts; 1 tablespoon olive oil; 2 teaspoon lemon juice; Sea salt and black pepper, to taste; ¼ cup tahini; ¼ cup water; 1 tablespoon lemon juice; 1 teaspoon apple cider vinegar; 1 tablespoon maple syrup; 1 teaspoon garlic powder

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These baked falafel sliders are a fresh twist on a Middle Eastern classic. I love how the mushrooms and almond meal keep the falafels moist while still being hearty, and the maple tahini sauce is creamy, tangy, and a little sweet. Pairing it all with hemp tabbouleh tucked inside warm pita pockets makes these sliders both wholesome and packed with flavor.

Why You’ll Love This Recipe

I like this recipe because it turns the traditionally fried falafel into a lighter baked version without losing flavor. The mushrooms give the patties a juicy texture, the hemp tabbouleh adds a refreshing crunch, and the maple tahini sauce ties everything together with a nutty-sweet finish. I find these sliders perfect for a light dinner, a protein-packed lunch, or even as appetizers when I have guests over.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

baked falafel

1 tablespoon ground flax
3 tablespoon water
1 cup sliced mushrooms
½ cup sliced onion
3 garlic cloves
1 tablespoon olive oil
1 can (398 ml) chickpeas, rinsed and drained (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 tablespoon hemp hearts
1 tablespoon olive oil
2 teaspoon lemon juice
sea salt and 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

Directions

Preheat oven to 375°F (190°C).
Mix ground flax with water and refrigerate for 10 minutes until thickened.
In a pan over medium heat, sauté mushrooms and onion in olive oil for 3–4 minutes. Add garlic and cook for another 1–2 minutes.
Transfer the mixture to a food processor along with chickpeas, the flax mixture, and remaining falafel ingredients. Process until it forms a thick batter.
Scoop about 1 ½ tablespoons of mixture and shape into balls. Place on a parchment-lined baking sheet. Bake for 30 minutes, flipping halfway.
While baking, prepare the tabbouleh by mixing parsley, onion, tomato, hemp hearts, olive oil, lemon juice, salt, and pepper.
For the sauce, blend tahini, water, lemon juice, apple cider vinegar, maple syrup, garlic powder, and salt until smooth.
Warm mini pitas in the oven for the last few minutes of falafel baking.
To assemble, cut pitas in half, spread sauce on the bottom, add tabbouleh, place a falafel on top, and finish with more sauce. Serve immediately.

Servings and timing

This recipe makes about 14 sliders. Prep time is 30 minutes, cook time is 35 minutes, and refrigeration takes 10 minutes. Altogether, I can have these sliders ready in about 1 hour and 5 minutes.

Variations

I sometimes swap chickpeas for black beans for a different flavor. If I don’t have almond meal, oat flour works nicely. I also like serving the falafels on a salad instead of in pita for a lighter option. For extra spice, I add a pinch of cayenne to the batter.

Storage/Reheating

I store leftover falafels in an airtight container in the fridge for up to 4 days. To reheat, I pop them in the oven at 350°F for about 10 minutes so they stay crispy. The sauce keeps in the fridge for 5 days, and I keep the tabbouleh fresh for up to 3 days.

FAQs

Can I make the falafels ahead of time?

Yes, I often bake them a day in advance and just reheat before assembling the sliders.

Can I freeze these falafels?

I do! I freeze them after baking and then reheat in the oven straight from frozen at 375°F until warmed through.

What can I use instead of hemp hearts?

I sometimes use sunflower seeds or pumpkin seeds if I don’t have hemp hearts on hand.

How do I prevent the falafels from being too mushy?

I make sure to drain the chickpeas well and not over-process the mixture. Letting the patties bake fully also helps them firm up.

Can I make the sauce thicker?

Yes, I just reduce the water slightly or add a bit more tahini until I get the consistency I like.

Conclusion

These baked falafel sliders with hemp tabbouleh and maple tahini sauce are one of my favorite plant-based recipes. I love how wholesome yet satisfying they are, with a perfect balance of textures and flavors. Whether I make them for lunch, dinner, or a party spread, they always impress.