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Baked soft falafel sliders with minty tahini are an excellent, versatile dish that are suitable for entertaining and everyday alike. You can make them ahead of time, serve them warm or cold, use them as a filling in wraps or dress them up & serve as a party food like we’ve done here.

Baked soft falafel sliders with minty tahini dressing & roast pine nuts

Satisfying the tastebuds, the tummy and the wallet, baked soft falafel sliders with minty tahini will please everyone. With the goodness of fresh herbs like parsley and oregano and low-GI chick peas, these falafels are perfect for lunchboxes, breakfast on-the-go, and the all-important afternoon snack. Even better, they’re quick to make- you’re literally just throwing ingredients in a food processor then baking for 20 minutes. Sure to please the fussiest vegans and vegetarians, falafel balls can be used as a meat substitute in a variety of meals or served on their own as shown here.

Here’s How to Make It

Preheat oven to 180c. Line a tray with baking paper & spray with oil. De-stem the herbs, peel & roughly chop the onion.

Put all ingredients together into a food processor and blend to a smooth mixture. Transfer to a bowl, then make meatball-sized falafel balls. Place the balls on the tray and flatten them slightly. Bake for 20 mins or until very slightly golden.

Clean the food processor, then make the sauce. Combine all the sauce ingredients in a food processor with 2 tablespoons of water and blend until smooth. Add extra water if desired.

If including nuts, dry-fry them now until golden (they do make a lovely texture contrast!). Remove the falafel balls from the oven once they’re just a little golden, and set them on a rack to cool.

Serve in lettuce ‘cups’ with the sauce, nuts and extra chopped parsley. Falafel balls will keep in the fridge for 3 days.

Baked Soft Falafel Sliders with Minty Tahini

Print Recipe
Course Side Dish, Snack, entree, Appetizer
Cuisine Middle Eastern
Calories 1690 kcal

Equipment

  • 1 baking tray
  • baking paper
  • food processor
  • 1 large mixing bowl
  • 1 small frying pan

Ingredients
  

  • 1 cup parsley leaves
  • 1 cup mint leaves
  • 2 tins chickpeas 400 gram tins
  • 1 small onion
  • 1 tsp cumin powdered
  • 1/2 tsp ginger powdered
  • 1/2 tsp turmeric powdered
  • 1/2 tsp pepper
  • 1 tsp baking powder
  • 2 tbsp olive oil
  • lettuce leaves (iceberg or similar sized)
  • 2 tsp garlic, minced optional
  • spray oil

Minty Tahini Sauce

  • 2/3 cup mayonnaise
  • 1 tbsp tahini
  • 1 cup herb leaves mint, parsley, oregano, or a mixture thereof
  • 1 clove garlic

Topping

  • 30 grams pine nuts optional

Instructions
 

  • Preheat oven to 180c. Line a tray with baking paper & spray with oil.
  • De-stem the herbs, peel & roughly chop the onion.
  • Put all ingredients together into a food processor and blend to a smooth mixture.
  • Transfer to a bowl, then make meatball-sized falafel balls.
  • Place the balls on the tray and flatten slightly.
  • Bake for 20 mins or until very slightly golden.
  • Meanwhile, make the sauce and roast the nuts.
  • Combine all the sauce ingredients in a food processor with 2 tablespoons of water and blend until smooth. Add extra water if desired.
  • Dry-fry the nuts (if including) in a small frying pan over low heat.
  • Serve the falafel balls wrapped in lettuce leaves, topped with roasted nuts.

Nutrition

Calories: 1690kcalCarbohydrates: 36gProtein: 15gFat: 170gSaturated Fat: 24gPolyunsaturated Fat: 84gMonounsaturated Fat: 55gTrans Fat: 0.3gCholesterol: 63mgSodium: 1468mgPotassium: 1422mgFiber: 12gSugar: 6gVitamin A: 12170IUVitamin C: 183mgCalcium: 607mgIron: 15mg
Keyword vegan, Vegetarian, appetiser, falafel, vegetables
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