Baked Falafel Sliders with Tabbouleh and Maple Tahini Sauce

These healthy falafel sliders are packed with tons of flavor and fresh ingredients. This recipe includes almond meal and mushrooms to make the falafels extra moist. The creamy maple tahini dip can be used with a variety of dishes. These falafels are packed with protein and are gluten-free.

Falafel Ingredients

3 tbsp water
1 tbsp ground flax seed
1/2 c onion, sliced
1 c mushrooms, sliced
1 tbsp olive oil
3 garlic cloves
1/4 c vegetable stock
1 can chickpeas
1/4 c parsley leaves
1 tbsp lemon juice
1/2 c almond meal
1 tsp baking powder
1/3 c chickpea flour
1/2 tsp sea salt
1/2 tsp ground cumin
1/2 tsp chili powder

Tabbouleh Ingredients

1/4 c diced tomatoes
1/4 c chopped red onion
2 c parsley
3 tbsp artichoke hearts
1 tbsp olive oil
2 tsp lemon juice
salt & pepper to taste

Maple Tahini Ingredients

1/4 c tahini
1/4 c water
1 tsp apple cider vinegar
1 tbsp lemon juice
1 tsp garlic powder
1 tbsp maple syrup
1/4 tsp sea salt

Start by preheating the oven to 375 degrees. In a large bowl, combine the flax seed and water. Place in the refrigerator for at least 10 minutes to let the mixture thicken. In a saute pan, cook the mushroom, onion and olive oil for 3 minutes. Add the garlic and cook for an additional 2 minutes. In a food processor, add the mushroom and onion mixture, chickpeas, flax see mixture and remaining ingredients. Process until the mixture turns into a thick batter.

Take a little over a tablespoon of the mixture and form into balls. Place on a baking sheet lined with parchment paper and bake for 30 minutes. To make the tabbouleh, chop the parsley and add all of the ingredients in a bowl. For the tahini sauce, combine all of the ingredients in a blender and blend until smooth. You can warm up the pita bread in the oven for a couple minutes. Spread the tahini sauce on the pitas, place the tabbouleh on top and then the falafel.