Artificial Food Coloring Free Vegan Falafel Skewers with Tahini Sauce
These vibrant skewers are a feast for the eyes and the palate — crispy, herb-packed falafel balls threaded with cool cucumber, sweet red bell pepper, and juicy cherry tomatoes, all finished with a silky, garlicky tahini sauce. Every single ingredient here is exactly what it says it is: whole chickpeas, fresh herbs, real spices, and a squeeze of lemon. There are no dyes, no artificial colorings, and no mystery additives hiding in the mix, which makes this a genuinely clean plate from start to finish. The deep golden color on the falafel comes entirely from pan-frying and a touch of smoked paprika — proof that real ingredients do the heavy lifting on their own. The tahini sauce is equally straightforward: just tahini, lemon juice, garlic, and water whisked into something that tastes far more luxurious than it has any right to. Chilling the falafel mixture before shaping is the small step that makes everything hold together beautifully in the pan, so don't skip it. Whether you're feeding a crowd or just treating yourself, this is the kind of colorful, satisfying meal that makes eating clean feel like anything but a compromise.
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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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