Vegan Sliders
Add Preferred SourceVegan Sliders are what I crave when I want something handheld, flavorful, and actually filling. Each chickpea patty has crispy golden edges and bright flavor from fresh parsley, cumin, and garlic. Creamy hummus, cool cucumber, and fresh tomato make a refreshing combination that makes these sliders disappear faster than any other appetizer on the table.
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I make them for game-day parties, summer cookouts, potlucks, and meal prep throughout the year because they’re just as tasty at room temperature as when they’re warm. They stay fresh in the fridge for about 4 days or in the freezer for up to 3 months, so you can make a big batch and reheat them whenever you need a quick lunch or party appetizer.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegan Sliders with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll have these crispy chickpea sliders ready in about 30 minutes from start to finish.
Process the Chickpea Mixture
Add the drained chickpeas, breadcrumbs, chopped parsley, finely chopped onion, garlic powder, ground cumin, salt, and black pepper to your food processor. I like using this food processor to quickly break down the chickpeas while keeping some texture.
Pulse until the mixture comes together but remains slightly chunky. You don’t want a smooth paste because the texture makes the patties more interesting.
If the mixture looks too dry or won’t hold together when you squeeze it, add water a tablespoon at a time until it forms a moldable consistency.
Shape the Patties
Divide the chickpea mixture into 12 equal portions. I use a cookie scoop to keep them uniform so they cook evenly. Roll each portion into a ball, then flatten it into a patty about half an inch thick.
The patties should hold together easily without crumbling.
Pan-Fry Until Golden
Heat a thin layer of olive oil in a large skillet over medium heat. An oil cruet makes it easy to drizzle just the right amount without over-pouring.
You want enough oil to coat the bottom of the pan so the patties get crispy. Once the oil is shimmering, add the patties in batches without crowding the pan. Cook them for 4 to 5 minutes per side until they’re golden brown and develop a light crust.
Assemble and Serve the Sliders
Spread hummus sauce on both halves of each slider bun. The hummus acts as your sauce and adds extra protein.
Place one chickpea patty on each bottom bun, then top with sliced cucumber and tomato. This mandoline slicer gives you perfectly thin, uniform cucumber and tomato slices that layer beautifully on the sliders.
The cool, crisp vegetables contrast perfectly with the warm, seasoned patties. Add the top buns and serve them right away, or let them sit at room temperature if you’re making them ahead for a party. Enjoy!
If you’re transporting them to a potluck or picnic, place them in a portable container first, then transfer to an insulated casserole carrier to keep them fresh and prevent them from getting squished.
Equipment
Ingredients
- 1 can (15 ounces) chickpeas drained and rinsed
- ¼ cup breadcrumbs
- ¼ cup fresh parsley chopped
- ¼ cup onion finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- Olive oil for cooking
- 12 slider buns
- 1 cup hummus sauce
- Sliced cucumber and tomato for topping
Instructions
- Add the chickpeas, breadcrumbs, parsley, onion, garlic powder, ground cumin, salt, and black pepper to a food processor.1 can (15 ounces) chickpeas, ¼ cup breadcrumbs, ¼ cup fresh parsley, ¼ cup onion, 1 teaspoon garlic powder, 1 teaspoon ground cumin, Salt and black pepper
- Pulse until the mixture is combined but still slightly chunky. If the mixture looks too dry or crumbly, add up to one-quarter cup of water, a little at a time, until a moldable paste forms.
- Divide the mixture into 12 portions and shape each portion into a small patty.
- Heat a thin layer of olive oil in a skillet over medium heat.Olive oil
- Cook the patties for 4 to 5 minutes per side, until golden brown and lightly crisp on the outside.
- To assemble, spread hummus sauce on the slider buns. Add a chickpea patty to each bun and top with sliced cucumber and tomato.12 slider buns, Sliced cucumber and tomato, 1 cup hummus sauce
- Serve warm or at room temperature.
Notes
- Make them ahead: You can form the patties up to a day ahead and keep them covered in the fridge until you’re ready to cook them.
- Add moisture carefully: Only add water if the mixture won’t hold together when squeezed. Too much liquid makes the patties fall apart during cooking.
- Keep the texture chunky: Don’t over-process the chickpeas or they’ll turn into hummus. You want a rough, chunky texture that holds together but has visible pieces.
- Don’t skip the oil: The patties need enough oil in the pan to crisp up properly. If you use too little, they’ll stick and break when you flip them.
- Toast the buns: Lightly toast the slider buns before assembling so they don’t get soggy from the hummus and vegetables.
- Flash-freeze for meal prep: Freeze cooked patties on a baking sheet for 1 hour, then transfer them to containers so they don’t stick together, and you can grab just what you need.
Nutrition
How to Store Leftovers
Store the cooked chickpea patties separately from the buns and toppings so everything stays fresh. Keep the patties in an airtight container in the fridge for up to 4 days. To reheat, wrap them in foil and warm in a 350°F oven for 10 minutes, or microwave for 30 to 60 seconds until heated through.
For longer storage, freeze the cooked patties in a freezer-safe glass container, separating layers with parchment paper, for up to 3 months. Thaw them overnight in the fridge, then reheat in a 350°F oven for 10 minutes or pan-fry them until warmed through and crispy again.
What to Serve With Vegan Sliders
I serve them with sweet potato fries, simple side salad with lemon vinaigrette, or tortilla chips with guacamole. They’re also great alongside roasted vegetables or quinoa salad if you want to make it full meal.
For parties, I set out various toppings like avocado slices, pickled red onions, or spicy sriracha mayo, so people can customize their sandwiches.
More Easy Recipes for You to Try at Home
Check out these other vegan appetizers perfect for parties and gatherings.
