Crispy Green-Herb Falafel Sliders with Whipped Tahini Tips, FAQ & printable recipe

Tips for success

To ensure the best flavor, make sure your garlic is fresh and not sprouted. The brightness of the parsley and cilantro is the key to the classic green falafel look, so use the leaves and tender stems, but discard thick, woody stalks. If you prefer a milder slider, adjust the amount of harissa, but keep in mind that the tahini and the pickled turnips help balance out the heat of the chili paste effectively.

When frying, do not overcrowd the pot. Adding too many patties at once will lower the oil temperature too quickly, leading to soggy falafel. Fry in small batches, allowing the oil to return to 360°F between batches.

This ensures every slider comes out with the same level of crunch and golden color. Use a wire rack to drain the finished falafel to prevent the bottom from becoming soft while it waits to be assembled into the brioche buns.

Variations

• Spicy Harissa Falafel: Add one finely minced fresh serrano pepper to the food processor when pulsing the chickpeas. This increases the heat level and adds a fresh, spicy kick that complements the rose harissa topping.
• Lemon-Zest Falafel: Incorporate the zest of one whole lemon into the falafel mixture before shaping the patties. This adds a bright, citrusy aroma that pairs beautifully with the tahini sauce.

Storage and make-ahead

Fridge

Store leftover falafel and sauce in separate airtight containers in the refrigerator for up to 3 days.

Freezer

Freeze the uncooked, formed falafel patties on a sheet, then transfer to a freezer bag for up to 1 month. Fry from frozen, adding an extra minute of time.

Reheat

Reheat the fried falafel in a 350°F oven for 8 to 10 minutes until hot and crispy. Avoid the microwave, as it will make the exterior soft and lose the crunch.

Store any leftover falafel patties in an airtight container in the refrigerator for up to 3 days.

The whipped tahini sauce can also be stored in a separate container for up to 5 days, though it may thicken in the fridge; simply whisk in a teaspoon of warm water to restore its silky, pourable consistency before serving it again. Do not assemble the sliders until you are ready to eat, as the buns will become soggy.

You can prepare the falafel mixture up to 24 hours in advance and keep it covered in the refrigerator. This actually helps the flavors meld and the starches to hydrate, making the patties easier to form.

The tahini sauce can also be made ahead of time and stored in the fridge. For the best texture, fry the falafel and toast the buns just before serving, as fresh, hot falafel offers the best contrast with the cool tahini.

Serving ideas

These sliders are best served immediately while the falafel is hot and the exterior is at its crunchiest. Arrange them on a platter with extra pink pickled turnips and a small bowl of extra harissa on the side for those who prefer more heat.

The contrast of the warm, crispy falafel against the cool, tangy tahini and the soft, toasted brioche bun creates a perfect bite that is ideal for appetizers or a casual dinner.

Consider serving these alongside a simple cucumber and tomato salad to add a fresh, crisp element to the meal. The acidity of the salad complements the richness of the fried patties and the creamy tahini perfectly. Because these sliders are quite flavorful and satisfying, they pair well with light side dishes that do not compete with the bold, aromatic profile of the fresh herbs and spices found in the falafel.

Frequently asked questions

Recipe card

Crispy Green-Herb Falafel Sliders with Whipped Tahini

Prep 15 minCook 3 minTotal 18 minServes 4

Ingredients

• 1 1/2 cups soaked dry chickpeas
• 1 cup fresh parsley
• 1 cup fresh cilantro
• 4 cloves garlic
• 1 tsp ground cumin
• 1/3 cup tahini
• 1 tbsp lemon juice
• 2 tbsp ice water
• 8 sesame brioche buns
• 2 tbsp rose harissa
• 1/4 cup pink pickled turnips

Instructions

1. Place the soaked chickpeas, fresh parsley, fresh cilantro, garlic cloves, and ground cumin into a food processor. Pulse the mixture until it reaches a coarse, uniform texture. Ensure the herbs are well distributed so that the patties retain a vibrant green color throughout.
2. In a medium mixing bowl, combine the tahini and lemon juice. Gradually whisk in the ice water one tablespoon at a time. Continue whisking vigorously until the sauce transforms into a pale, smooth, and silky consistency. Set aside for assembly.
3. Heat oil in a deep fryer or heavy pot to 360°F. Carefully drop the falafel patties into the hot oil. Fry for 3 minutes until the exterior is deep mahogany and crunchy. Remove and drain briefly. Toast the sesame brioche buns, then nestle the hot falafel inside. Top with whipped tahini, rose harissa, and pink pickled turnips before serving immediately.

Contains: gluten, sesame, eggs, milk

Estimated nutrition per serving

Calories

320

Protein

9.5 g

Carbohydrates

38 g

Fat

15 g

Fiber

7 g

Sugar

2.5 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.