Cinnamon Free Vegan Falafel Skewers with Tahini Sauce
Crispy on the outside, herb-packed on the inside, these falafel skewers are the kind of dish that disappears fast at any table. Chickpeas get blitzed with fresh parsley, cilantro, garlic, and onion, then seasoned with cumin, coriander, smoked paprika, and a touch of cayenne — bold, aromatic flavor without a trace of cinnamon anywhere in the mix. That matters more than it sounds, since spice blends and pre-made falafel mixes often sneak in warm baking spices that can be hard to spot on a label. Here, every ingredient is straightforward and fully in your control. 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 everything together beautifully. Threading the golden pan-fried balls onto skewers with cucumber, red bell pepper, and cherry tomatoes makes this as visually impressive as it is satisfying to eat. Whether you're serving it as a weeknight dinner or a crowd-pleasing appetizer platter, this one is a keeper.
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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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