falafel sliders

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
Keyword falafel sliders
Prep Time 15 minutes
Cook Time 20 minutes
Chilling time 30 minutes
Total Time 35 minutes
Servings 4
Author Mandy Mazliah


  • 1 400g tin of cooked chickpeas
  • 2 tsp aquafaba the liquid from the chickpeas, see above
  • 1 clove of 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


  1. Drain and rinse the 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 all the ingredients together 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.