Crispy falafels are delicious, but traditionally not so fun. So I’ve transformed 'em into a new, fresh recipe that you're gonna LOVE.
Behold: baked falafel sliders with hemp tabbouleh & maple tahini sauce!
These are injected with lots of fresh ingredients and tons of flavor. Adding mushrooms and almond meal make these little morsels moist, not dry. Using a handy dandy food processor gets them to just the right consistency to be baked to perfection! And the creamy maple tahini sauce might just be your new favorite dip for all kinds of things. Crackers, veggie sticks, you name it! This recipe the best of both worlds cause it's healthy and tastes friggen' amazing. Ding ding ding, these falafel sliders are a winner!
If you're on the hunt for a perfect lunch, look no further! These gluten-free baked falafels would make a great protein-packed lunch if you don't serve the pita. Serve them as a salad with the hemp tabbouleh for a balanced and nutritious salad! The added hemp hearts give it a bit more protein and texture, which elevates the tabbouleh to new levels. I also have a recipe for delicious broccoli hemp tabbouleh that would make an equally tasty salad. Now grab some chickpeas and let's get into how to make these drool-worthy falafel sliders!
vegan mushroom falafel sliders
Ingredients
baked falafel
- 1 tablespoon ground flax
- 3 tablespoon water
- 1 C sliced mushrooms
- ½ C sliced onion
- 3 garlic cloves
- 1 tablespoon olive oil
- 1 x 398 ml can chickpeas (approximately 1 ¾ C)
- ¼ C low-sodium vegetable stock
- 1 tablespoon lemon juice
- ¼ C curly parsley leaves
- ½ C almond meal
- ⅓ C 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 C curly parsley
- ¼ C finely chopped red onion
- ¼ C diced tomato
- 3 tablespoon hemp hearts
- 1 tablespoon olive oil
- 2 teaspoon lemon juice
- sea salt and ground black pepper, to taste
maple tahini sauce
- ¼ C tahini
- ¼ C water
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon garlic powder
- ¼ teaspoon sea salt
Instructions
- Preheat oven to 375°F.
- Combine ground flax with water and refrigerate for 10 minutes to allow the mixture to thicken.
- In a pan heated to medium, sauté mushroom and onion in olive oil for 3 to 4 minutes. Add garlic and cook for another 1 to 2 minutes.
- Add the mushroom and onion mixture to a food processor along with rinsed and drained chickpeas, the thickened flax and water mixture, and remaining falafel ingredients. Process until everything is well combined and the mixture comes together as a thick batter.
- Take approximately 1 ½ tablespoons of the mixture and form balls. Place on a parchment lined baking sheet. Bake for 30 minutes, flipping the falafels half way through.
- While the falafels are baking, prepare hemp tabbouleh and maple tahini sauce.
- For the tabbouleh, finely chop parsley leaves and add to a bowl along with remaining ingredients and stir to combine.
- For the maple tahini sauce, place all the ingredients in a high-powered blender and combine until smooth.
- Warm up the mini pitas in the oven during the last couple minutes of baking the falafels.
- To assemble the falafel sliders, cut mini pitas in half and spread maple tahini sauce on the inside of the bottom half. Place hemp tabbouleh on top, add a falafel, and dollop with more maple tahini sauce. Serve immediately.
Jackie
OMG these look AMAZING. Lauren I need to come sample 🙂
Amaryllis @ The Tasty Other
Yes! I love everything about these sliders! And don't even get me started on the maple tahini- it's go addiction written all over it! Thanks for the inspiration, Lauren and John!
Lauren Toyota
thank you so much! We love that maple tahini too... we use it on a lot of things as well 🙂
Sarah | Well and Full
Just discovered your blog!! Beautiful photos and recipes 🙂 XO
maya
making these right now. Didn't have chickpea flour, and used whole wheat flour instead. The batter tasted awesome! can't wait for them to be done.
Mary
We made these last night as I commented on YT. They were so good for baked falafel! I didn't have the pita rounds, so we had them as wraps and it was amazing!! This is going on a regular dinner rotation, it was so easy. Thanks!
Tea
I made these and instead of using almond flour I used 1/3 C cornstarch and 1/2 C psyllium husks and it worked like heaven 😀 otherwise, best falafels I've ever had at home and this recipe came just as I was about to give up on making these at home, as they always turned out way too dry.
Yum
Sooo just put these in the oven and realized I forgot the flaxseed mixture on the counter!! Hopefully they will be just as good! 🙂
Lauren Toyota
:/ what happened?!
Lyn
Oh my god i love falafel but each time my mother makes them fried i feel extremely guilty but now i will never feel that again yaay
Coléne
Hi Lauren. I usually have such success with your recipes but this one failed miserably 😓. I'm quite the foody and cook all the time, I followed your recipe to the letter, double checked everything and the falafel patty was too "wet" and too mushy after being cooked for the required time, and the maple tahini was too thin and liquidy. Very dissapointing.
Brie Nicole
This happened to me as well! I'm not sure where it all went wrong 🙁
Jackie
I made this last week and I forgot to buy chickpeas and so I used black beans and it works perfectly fine !!! I cannot believe it .. I brought it to work ( Starbucks ) and everyone loves it ! Thanks Lauren and John ❤️❤️❤️❤️
Sarah
I made these falafels and the sauce for lunch today. It turned out sooo good. I made the falafels bite sized, with the intention of putting them into pitas with other veggies.
The sauce turned out quite a bit thinner than I expected, so I decided to do a salad and use the sauce as a dressing instead.
Super delicious, I'll definitely make these again!
Laura
Could I just leave the almond meal and chickpea flour out and replace it with all purpose flour? I don't have almond meal and chickpea flour.
alex
Oh my, that looks so goooooood!