Beef Free Vegan Falafel Skewers with Tahini Sauce
Crispy on the outside, tender and herb-packed on the inside, these falafel skewers are the kind of plant-based showstopper that earns a permanent spot in your rotation. Chickpeas blended with fresh parsley, cilantro, garlic, and a warm lineup of cumin, coriander, smoked paprika, and cayenne create patties that are deeply savory and anything but bland. The key is patience — thoroughly drying the chickpeas and chilling the mixture before shaping gives you that satisfying golden crust when the balls hit the hot pan. Threaded onto skewers with cool cucumber chunks, sweet red bell pepper, and juicy cherry tomatoes, each bite is a little balance of warm and fresh, rich and bright. The tahini sauce ties everything together beautifully: just tahini, lemon juice, garlic, and a splash of cold water whisked into something silky and pourable that doubles as a drizzle and a dip. Every single ingredient here is naturally free of any animal products, so there's no need to scrutinize labels or swap anything out — the recipe just works as written. Whether you're feeding a crowd or meal-prepping for the week, this platter looks impressive enough for a dinner party and is straightforward enough for a Tuesday night.
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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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