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When preparing your Baked Falafel Zucchini Sliders, it's crucial to maintain the right texture of your mixture. Over-blending can lead to a paste-like consistency, which will cause the patties to lose their characteristic falafel texture. Instead, pulse the mixture in your food processor until the ingredients are just combined. You want to achieve a coarse texture that includes small chunks of chickpeas and zucchini. This method will yield sliders that are crispy on the outside and pleasantly textured on the inside.

Baked Falafel Zucchini Sliders

Discover the delicious world of plant-based eating with Baked Falafel Zucchini Sliders, a fulfilling and nutritious option for any meal. These sliders blend chickpeas and fresh zucchini, creating a flavorful and healthy alternative to traditional sliders. Perfect for gatherings, meal prep, or quick dinners, they accommodate various dietary preferences. Enjoy the benefits of incorporating more plant-based dishes into your diet while impressing your friends and family with this easy-to-make treat.
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Ingredients
  

1 can (15 oz) chickpeas, thoroughly rinsed and drained

1 medium zucchini, grated (approximately 1 cup)

1/2 cup fresh parsley, finely chopped

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper (optional, for added spice)

1/4 cup breadcrumbs (sub gluten-free if required)

1 tablespoon tahini

1 tablespoon olive oil (plus extra for brushing)

Salt and black pepper to taste

Mini slider buns or large lettuce leaves (for a low-carb option)

Tzatziki sauce or hummus (for a delicious topping)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper for easy cleanup later.

    Prepare the Zucchini: Grate the zucchini using a box grater or a food processor. Transfer it to a colander, sprinkle with a small pinch of salt, and allow it to sit for about 10 minutes to draw out excess moisture. After the time has elapsed, use your hands or a clean kitchen towel to squeeze out as much liquid as possible from the zucchini.

      Blend the Ingredients: In a food processor, combine the drained chickpeas, grated zucchini, chopped parsley, minced garlic, ground cumin, coriander, paprika, cayenne (if using), breadcrumbs, tahini, olive oil, and a dash of salt and pepper. Pulse the mixture until everything is combined but still has some texture, being cautious not to over-blend.

        Form the Patties: With your hands, take portions of the mixture and shape them into small patties, about 2 inches in diameter. Place the formed patties onto the prepared baking sheet, ensuring they are spaced out evenly.

          Bake the Sliders: Lightly brush or spray the tops of each patty with olive oil for a golden finish, then bake in the preheated oven for 20 to 25 minutes, flipping them halfway through. They should emerge golden brown with crispy edges.

            Assemble the Sliders: Once baked, take the sliders out of the oven. Place each patty on a mini slider bun or on a fresh lettuce leaf if using. Top them off with a generous spoonful of tzatziki sauce or hummus, and feel free to add extra toppings like sliced tomatoes or cucumbers for added freshness.

              Serve and Enjoy: Serve the sliders warm and enjoy! They make for an excellent light lunch, a delightful appetizer for gatherings, or a fun dinner choice.

                Prep Time, Total Time, Servings: 15 min | 40 min | 12 sliders