Vegan Sliders

Vegan Sliders have become my go-to when I need crowd-pleasing party food that's actually filling and flavorful. Each crispy chickpea patty has golden edges and bright, savory flavor from fresh herbs and warm spices. Creamy hummus, cool cucumber, and fresh tomato add layers of texture and flavor, making every bite irresistible. I make them for game-day gatherings, summer cookouts, and meal prep because they're budget-friendly and taste just as good at room temperature as when they're warm. They stay fresh in the fridge for about 4 days or freeze for up to 3 months.

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Prep Time: 15

Cook Time: 10

Total Time: 25

Course: Appetizer, Dinner, Lunch, Snack

Cuisine: American

Keyword: Vegan Sliders

Servings:

Calories: 134kcal

Author: Mandy Applegate

Equipment

Food processor

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

US Customary - Metric

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