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falafel sliders with wedges, hummus and salad

Falafel sliders

My kids love these vegetarian falafel sliders, or mini burgers. Served with salad, hummus and sweet potato wedges this is a delicious meatfree meal.
Course Main Course
Cuisine International, Vegan
Keyword falafel sliders
Prep Time 15 minutes
Cook Time 20 minutes
Chilling time 30 minutes
Total Time 1 hour 5 minutes
Servings 4
Author Mandy Mazliah


  • 400 g tin of cooked chickpeas
  • 2 tsp aquafaba the liquid from the chickpeas, see above
  • 1 clove garlic crushed
  • 1 tbsp chopped flat leaf parsley
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp chilli powder optional
  • 1/2 tsp baking powder
  • 2 tbsp plain wholemeal or spelt flour
  • Freshly ground black pepper
  • 1/2 tsp salt optional

To serve

  • sweet potato wedges
  • mini burger buns
  • hummus or tahini sauce
  • salad


  1. Drain and rinse a 400g tin of chickpeas, reserving the aquafaba (see above). You'll only need 2 tsp for this recipe so reserve the rest for other uses or discard. If you like you can rub the skins off of the chickpeas.

  2. Place the rinsed chickpeas, 2 tsp of reserved aquafaba, 1 clove of crushed garlic, 1 tbsp chopped flat leaf parsley, 1/2 tsp ground cumin 1/2 tsp ground coriander, 1/2 tsp chilli powder (if using), 1/2 tsp baking powder, 2 tbsp plain wholemeal or spelt flour, freshly ground black pepper and 1/2 tsp salt if using into a food processor and pulse until well combined.

  3. 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.
  4. Pre-heat the oven to 180°C fan/200°C/gas mark 6.
  5. 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.
  6. Serve with salad, sweet potato wedges, hummus and mini rolls. These are also delicious in pitta bread.