Brazil Nut Free Vegan Falafel Skewers with Tahini Sauce
Crispy on the outside, herb-packed on the inside, and threaded onto skewers with bright vegetables, these falafel are the kind of crowd-pleaser that disappears fast at any table. Chickpeas get blitzed with fresh parsley, cilantro, garlic, and a warm blend of cumin, coriander, smoked paprika, and cayenne, then pan-fried in batches until deeply golden and satisfying. The key to falafel that actually holds together is patience — thoroughly drying the chickpeas and chilling the mixture before shaping makes all the difference between a crisp ball and a crumbled mess. Alternating the falafel on skewers with cucumber chunks, red bell pepper, and cherry tomatoes turns a classic street food into something visually stunning and easy to serve. The tahini sauce ties everything together: just tahini, fresh lemon juice, garlic, and a little cold water whisked into a silky, pourable drizzle that doubles as a dip. Every ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden allergens sneaking into your meal. Whether you're cooking for a crowd or just treating yourself, this is the kind of plant-based recipe that makes you genuinely excited to be in the kitchen.
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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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