Black Pepper Free Vegan Falafel Skewers with Tahini Sauce
These vibrant skewers bring together crispy, herb-packed falafel and fresh garden vegetables in a way that feels festive enough for a dinner party but easy enough for a weeknight. The falafel gets its bold, layered flavor from cumin, coriander, smoked paprika, and cayenne — so you genuinely won't miss black pepper, and there's no need to swap or substitute a thing. Chickpeas, fresh parsley, and cilantro form the base, pulsed just enough to create that coarse, satisfying texture that holds together beautifully in the pan. Pan-frying in a neutral oil gives each ball a deep golden crust that's crisp on the outside and tender all the way through. The tahini sauce — just tahini, lemon juice, garlic, and a little cold water — comes together in minutes and adds a creamy, tangy contrast that ties every bite together. Threaded onto skewers with cucumber, red bell pepper, and cherry tomatoes, the whole platter looks stunning and eats even better. This is the kind of plant-based recipe that wins over everyone at the table, no matter what they usually eat.
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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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