Beet Falafel Sliders - VG, GF - Shaw's Simple Swaps Perfect for a party appetizer or #meatlessmeal... Freezes well too!
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Beet Falafel Sliders with Dill Tahini Sauce

Pump up the BEET with these vegan, gluten free Beet Falafel Sliders with Dill Tahini Sauce!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetizer, Meatless Meals, Sandwich
Servings: 18
Author: Elizabeth Shaw


  • 1 15 ounce can garbanzo beans rinsed and drained
  • 1 14.5 ounce can sliced beets save 3/4 cup liquid, drained
  • 2 tablespoons tahini paste
  • 1 large jalapeno seeded for less spice, chopped
  • 2 cloves garlic
  • 1/4 teaspoon kosher salt
  • 2 tablespoons balsamic vinegar
  • 1 1/3 cup masa flour
  • Dill Tahini Sauce
  • 2 teaspoons tahini
  • 1 1/2 teaspoons agave syrup
  • 1 tablespoon olive oil
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon water
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon kosher salt
  • 18 mini slider buns gluten free optional
  • 2 ounces fresh arugula


  • Preheat oven to 375*F.
  • In a 12 cup (or larger) food processor fitted with a metal blade, add the garbanzo beans, beets, tahini paste, jalapeno, garlic and salt. Pulse for 4 to 5 minutes, slowly adding in the 3/4 cup of beet liquid from the can.
  • Once a smooth consistency is achieved, add the masa flour 1/3 cup at a time into the food processor and continue to pulse until combined. Mixture will be thick and can easily be formed into patties.
  • Line a baking sheet with parchment paper (or spray liberally with cooking spray) and portion dough into 1-inch balls. Press down using the back of a glass to make into circular patties.
  • Bake 14 minutes, flip,and bake remaining 14 minutes.
  • Remove from oven and let cool 5 minutes prior to serving.
  • While cooling, prepare dressing.
  • Add tahini, olive oil, vinegar, water, garlic powder, dill, black pepper and salt to a small bowl. Whisk until combined.
  • Serve each on a bun topped with dressing and fresh arugula.


Find the tahini on the ethnic aisle of your market. It's a ground sesame paste!
Freeze patties for up to 2 months in a sealed container. Defrost on a microwave safe plate for 90 seconds, enjoy!