baked falafel sliders with hemp tabbouleh & maple tahini sauce

vegan mushroom falafel sliders

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!

best vegan recipe for mushroom falafel sliders
vegan mushroom falafel sliders
4.67 from 3 votes
Print Recipe

vegan mushroom falafel sliders

Check out this game changing falafel recipe that’s injected with lots of flavor and fresh ingredients!

Course Appetizer
Keyword falafel, hemp tabbouleh, maple tahini sauce, sliders, vegan sliders
Prep Time 30 minutes
Cook Time 35 minutes
Refrigerate 10 minutes
Total Time 1 hour 5 minutes
Servings 14 sliders
Author Lauren Toyota


baked falafel

  • 1 tbsp ground flax
  • 3 tbsp water
  • 1 C sliced mushrooms
  • 1/2 C sliced onion
  • 3 garlic cloves
  • 1 tbsp olive oil
  • 1 x 398 ml can chickpeas (approximately 1 3/4 C)
  • 1/4 C low-sodium vegetable stock
  • 1 tbsp lemon juice
  • 1/4 C curly parsley leaves
  • 1/2 C almond meal
  • 1/3 C chickpea flour
  • 1 tsp baking powder
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper

hemp tabbouleh

  • 2 C curly parsley
  • 1/4 C finely chopped red onion
  • 1/4 C diced tomato
  • 3 tbsp hemp hearts
  • 1 tbsp olive oil
  • 2 tsp lemon juice
  • sea salt and ground black pepper, to taste

maple tahini sauce

  • 1/4 C tahini
  • 1/4 C water
  • 1 tbsp lemon juice
  • 1 tsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tsp garlic powder
  • 1/4 tsp sea salt


  1. Preheat oven to 375°F.

  2. Combine ground flax with water and refrigerate for 10 minutes to allow the mixture to thicken.
  3. 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.

  4. 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.

  5. Take approximately 1 1/2 tablespoons of the mixture and form balls. Place on a parchment lined baking sheet. Bake for 30 minutes, flipping the falafels half way through.
  6. While the falafels are baking, prepare hemp tabbouleh and maple tahini sauce.

  7. For the tabbouleh, finely chop parsley leaves and add to a bowl along with remaining ingredients and stir to combine.
  8. For the maple tahini sauce, place all the ingredients in a high-powered blender and combine until smooth.

  9. Warm up the mini pitas in the oven during the last couple minutes of baking the falafels.
  10. 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.

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16 thoughts on “baked falafel sliders with hemp tabbouleh & maple tahini sauce”

    1. thank you so much! We love that maple tahini too… we use it on a lot of things as well 🙂

  1. 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.

  2. 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!

  3. 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.

  4. Sooo just put these in the oven and realized I forgot the flaxseed mixture on the counter!! Hopefully they will be just as good! 🙂

  5. 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

  6. 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.

  7. 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 ❤️❤️❤️❤️

  8. 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!

  9. 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.

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