Coconut 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 party but easy enough for a weeknight. The falafel mixture leans on chickpeas, parsley, cilantro, and a warm blend of cumin, coriander, smoked paprika, and cayenne — nothing exotic, nothing hidden, just bold and clean flavor from start to finish. Pan-frying in canola or sunflower oil gives each ball a deeply golden crust that holds up beautifully on a skewer alongside cool cucumber, sweet red bell pepper, and juicy cherry tomatoes. The tahini sauce is the real finishing touch: just tahini, fresh lemon juice, garlic, and a little cold water whisked into something silky and bright that doubles as a drizzle and a dip. Every single ingredient here is naturally free from coconut in any form — no coconut aminos, no coconut oil, no coconut milk sneaking in — so you can cook with total confidence. Chilling the falafel mixture before shaping is the key step that keeps everything together, and the payoff is a platter that looks genuinely impressive. Serve with extra lemon wedges and you've got a crowd-pleasing spread that nobody will believe came together so simply.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!