Citric Acid Free Vegan Falafel Skewers with Tahini Sauce
Crispy on the outside, herby and tender within, these falafel skewers are the kind of crowd-pleasing dish 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 — the result is deeply savory and fragrant before it even hits the pan. The key to getting that golden crust is patience: thoroughly drying the chickpeas and chilling the mixture before shaping makes all the difference between falafel that holds together beautifully and falafel that falls apart. Threaded onto skewers with cool cucumber chunks, sweet red bell pepper, and juicy cherry tomatoes, each bite balances richness with freshness in a really satisfying way. The tahini sauce — smooth, garlicky, and just barely thinned with cold water — ties everything together and doubles as a dipping sauce for the table. For anyone navigating citric acid sensitivities, this recipe is naturally free of the additive, relying on whole fresh ingredients rather than processed shortcuts that often sneak it in. It's a genuinely impressive spread that comes together with pantry staples and a little hands-on love.
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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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