Artificial Flavors Free Vegan Falafel Skewers with Tahini Sauce
These vibrant skewers are built entirely from whole, recognizable ingredients — chickpeas, fresh herbs, warm spices, and crisp vegetables — with absolutely nothing artificial sneaking into the mix. The falafel itself gets its depth from real ground cumin, coriander, smoked paprika, and cayenne, so every bite is genuinely complex without relying on any flavor shortcuts. A quick chill in the refrigerator firms up the mixture beautifully, and pan-frying in neutral oil gives each ball a deep golden crust that's satisfying in a way no processed version can match. The tahini sauce comes together with just five clean ingredients — tahini, fresh lemon juice, raw garlic, water, and salt — and it's silky, tangy, and completely addictive. Threading the crispy falafel onto skewers with cool cucumber, sweet red bell pepper, and juicy cherry tomatoes makes this as fun to eat as it is to look at. It's the kind of recipe that proves you don't need anything artificial to land bold, craveable flavor on the table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!