Mini falafel sliders are the perfect size for kids. Shaped like mini burgers, when served with salad, hummus and sweet potato wedges they make a brilliant vegetarian recipe for kids. Also suitable for vegans.
What is a slider?
A slider is the name used in the United States to describe a mini burger, or a sandwich in a small bun.
While sliders aren't that common here in the UK, I think we should change that.
Why?
Because sliders are the perfect size for kids.
These falafel sliders are perfect for kids
My kids love a takeaway falafel wrap. While they shy away from shredded salad, chickpeas and tahini sauce at home, when it comes from our local Lebanese takeaway they devour it!
They haven't enjoyed my homemade falafel quite as much.
And to be honest I'm not a fan of deep frying.
These falafel sliders keep everyone happy. They're baked in the oven so no frying needed.
And they're served as mini burgers so the kids are happy too. Win win.
Serving suggestions
These can be served with wraps or burger buns.
I also like to serve them with sweet potato wedges, salad and hummus.
Vegan friendly
These mini falafel sliders contain no animal ingredients and are suitable for vegans.
How to stop veggie burgers from falling apart
I've had problems with veggie burgers falling apart in the past and so to make these I've used some of the liquid from the tin of chickpeas to help bind them together.
Known as aquafaba this ingredient is increasingly being used as an egg replacer for vegans.
Read more about aquafaba and other vegan food hacks.
More recipes you might like
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How to make falafel sliders
If you've made this recipe please a leave a star rating and comment below. Thank you
Please do not reproduce this recipe without permission.
Falafel sliders
Ingredients
- 240 g cooked chickpeas 1 standard 400g tin
- 2 teaspoons aquafaba the liquid from the chickpeas, see above
- 1 clove garlic crushed
- 1 tablespoon chopped flat leaf parsley
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon chilli powder optional
- ½ teaspoon baking powder
- 2 tablespoons plain flour or wholemeal or spelt
- Freshly ground black pepper
- ½ teaspoon salt optional
To serve
- sweet potato wedges
- mini burger buns
- hummus or tahini sauce
- salad
Instructions
- Drain and rinse a 400g tin of chickpeas, reserving the aquafaba (see above). You'll only need 2 teaspoons for this recipe so reserve the rest for other uses or discard. If you like you can rub the skins off of the chickpeas.
- Place the rinsed chickpeas, 2 teaspoons of reserved aquafaba, 1 clove of crushed garlic, 1 tablespoon chopped flat leaf parsley, ½ teaspoon ground cumin ½ teaspoon ground coriander, ½ teaspoon chilli powder (if using), ½ teaspoon baking powder, 2 tablespoons plain wholemeal or spelt flour, freshly ground black pepper and ½ teaspoon salt if using into a food processor and pulse until well combined.
- Scrape out of the processor and form into eight balls. Gently flatten with your hands and place on a lightly greased or lined baking tray and chill in the fridge for at least 30 minutes.
- Pre-heat the oven to 180°C fan/200°C/gas mark 6.
- Bake in the oven for 20 minutes, turning half way, until golden brown on each side. Alternatively you can lightly fry in oil for 3-5 minutes on each side. This makes for a crispier outside to the burger.
- Serve with salad, sweet potato wedges, hummus and mini rolls. These are also delicious in pitta bread.
Notes
Nutrition
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Max
Looks so delicious. I eat meat occasionally but would
much rather have these! Have saved the recipe
in my Evernote. Thanks for being such an inspiration xxx
Mandy Mazliah
Thanks so much Max, I'd love to hear what you think if you do make them
Stacey Kemeys
Aquafaba is a new word for me! These look great!
Mandy Mazliah
It's an amazing ingredient, and a great way to use something that otherwise gets tipped down the sink!
Zoe Pickburn
I love falafel! I agree with you on deep-frying, just can't bring myself to do it (though my husband-of-the-future does sometimes deep fry things when I'm not looking...). Baked falafel is definitely just as yum 🙂
Mandy Mazliah
I think when they're homemade I prefer baked - even when I deep fry I never get them the same as in a take away place!
Eb Gargano
Yes please!! I love falafels!!! My kids, on the other hand, would not - I did try and make them falafels at home once, they was A LOT of moaning - haven't tried since 🙁 They would happily eat the chips and the rolls and the salad, though!! Thanks for linking up with #CookBlogShare 🙂 Eb x
Mandy Mazliah
Once again - proof that my kids and your kids don't like ANY of the same food!
De Tout Coeur Limousin
love these flavours - have never cooked with aqua faba - this looks like a great use of it. Have a great week 🙂
Mandy Mazliah
I think it did help to bind the burgers together - definitely worth further experimentation x