Crispy Falafel Sliders are full of flavor and have the perfect crunch with every bite. Topped with an herby mayo and homemade quick pickles, they'll quickly become your new go-to slider for a vegetarian dinner or game day recipe the whole family will love!
Whisk together mayonnaise, lemon juice, garlic powder, and finely chopped parsley. Taste and season with salt and pepper. Store in the fridge to allow the flavors to meld while you prepare the falafel.
In the bowl of a food processor, add chickpeas, shallot, garlic, cilantro, parsley, salt, cumin, coriander, and black pepper. Pulse until a coarse, pea-sized mixture forms. Add 4 tablespoons of flour, and continue pulsing until the mixture is uniform and fairly smooth – some texture is ideal. If the mixture is really sticky, add an additional 1-2 tablespoons of flour. Optional: chill the mixture for about 15 minutes before forming.
Take approximately 2 tablespoons of the falafel mixture and form it into a ball, then roll each ball in panko and set on a plate or baking sheet while you continue with the rest of the mixture (will make 8-10 falafel balls).
Meanwhile, begin heating a flavorless oil in a skillet over medium heat. Oil should be approximately ½ inch high in the pan. Add falafel balls in the hot oil, evenly spacing them evenly, being careful to not crowd the pan.
Use a spatula to gently press about halfway down on the ball to form a disc (if desired). Cook for 2-4 minutes on each side until golden brown. Remove from oil and place on a paper towel or cooling rack. Continue frying the remaining falafel (I usually do 2 batches, this will depend on the size of your pan).
Place lettuce leaves on the bottom of the slider bun and top with a falafel patty. Top with pickled onions and cucumbers. Spread lemon-herb mayo on the top slider bun. Top the sandwich and enjoy!
Storage: store any leftover falafel separately in an airtight container in the fridge. Reheat in the oven or an air fryer until crispy, for best results.