Almond Free Vegan Falafel Skewers with Tahini Sauce
These vibrant skewers are street-food energy brought straight to your kitchen — crispy, herb-packed falafel balls threaded with cool cucumber, sweet red bell pepper, and juicy cherry tomatoes, then finished with a silky tahini sauce that ties everything together. The falafel itself is built on chickpeas, fresh parsley, cilantro, and a warm blend of cumin, coriander, smoked paprika, and cayenne, so every bite is deeply savory with just the right amount of heat. Because the ingredient list relies entirely on pantry staples, fresh produce, and sesame-based tahini, there's no need to scan labels for hidden tree nuts or worry about almond flour sneaking into the mix. The food processor does most of the heavy lifting — a quick pulse brings the mixture to that perfect coarse, sand-like texture that crisps up beautifully in the pan. Chilling the mixture before shaping is the key step that keeps the balls firm and golden rather than falling apart in the skillet. The tahini sauce comes together in minutes with lemon juice, garlic, and a little cold water whisked in until it's smooth and pourable — drizzle it over the platter or serve it on the side for dipping. This is the kind of crowd-pleasing spread that looks impressive but rewards you with very little stress along the way.
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Learn more →Ingredients
6 servings
For the falafel
- 1 can (15 oz) chickpeas, drained and rinsed
- ½ cup fresh flat-leaf parsley leaves, loosely packed
- ½ cup fresh cilantro leaves, loosely packed
- 3 cloves garlic, roughly chopped
- ½ small yellow onion, roughly chopped
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- ¾ tsp salt
- 3 tbsp all-purpose flour
- ½ tsp baking powder
- ⅓ cup neutral oil (such as canola or sunflower), for pan-frying
For the tahini sauce
- ⅓ cup tahini
- 3 tbsp fresh lemon juice
- 1 clove garlic, finely grated
- 3–4 tbsp cold water, to thin
- ¼ tsp salt
For the skewers
- 1 medium english cucumber, cut into 1-inch chunks
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 cup cherry tomatoes
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Spread the drained chickpeas on a clean kitchen towel or paper towels and pat thoroughly dry — excess moisture will prevent the falafel from holding together. Let them air-dry for 10 minutes.
- 2
Add the chickpeas, parsley, cilantro, garlic, onion, cumin, coriander, smoked paprika, cayenne, and salt to a food processor. Pulse in short bursts, 10–12 times, until the mixture resembles coarse, slightly damp sand — it should hold together when pressed between your fingers but not be a smooth paste. Scrape down the sides as needed.
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