Chicken Free Vegan Falafel Skewers with Tahini Sauce
Crispy on the outside, herb-packed and tender within, these falafel skewers are the kind of dish that disappears fast at any table. Chickpeas, fresh parsley, cilantro, and a warm blend of cumin, coriander, smoked paprika, and cayenne come together in a food processor to create little golden balls with serious depth of flavor. The key is patience — patting the chickpeas completely dry and chilling the mixture before shaping means every ball holds together beautifully in the pan and develops that irresistible crust. Threaded onto skewers with cool cucumber chunks, sweet red bell pepper, and juicy cherry tomatoes, they become a full, colorful meal that looks as good as it tastes. The tahini sauce ties everything together — just a quick whisk of tahini, fresh lemon juice, garlic, and a little cold water produces something silky and bright that works equally well as a drizzle or a dip. Every single ingredient here is entirely plant-based, so there's no need to scan labels or worry about hidden animal products sneaking into your meal. Whether you're cooking for a crowd or just treating yourself, this is the kind of recipe that makes wholesome eating feel genuinely exciting.
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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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