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.
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.
These can be served with wraps or burger buns.
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.
How to make falafel sliders
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Please do not reproduce this recipe without permission.
- 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
- sweet potato wedges
- mini burger buns
- hummus or tahini sauce
- 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.