Dairy Free Vegan Falafel Skewers with Tahini Sauce
Crispy on the outside, herby and tender within, these chickpea skewers are the kind of crowd-pleaser that disappears fast at any table. The falafel mixture gets its depth from a generous handful of fresh parsley and cilantro, plus warm spices like cumin, coriander, and smoked paprika — all blitzed together and pan-fried until deeply golden. Because everything here is built from whole, plant-based ingredients, there's no need to swap or substitute a single thing to keep it completely free of dairy. The tahini sauce is the real secret weapon: just tahini, fresh lemon juice, garlic, and a little cold water whisked into something silky and bright that clings beautifully to every bite. Threading the falafel onto skewers with cool cucumber chunks, sweet red pepper, and juicy cherry tomatoes turns a simple weeknight dinner into something that looks genuinely impressive on a platter. The one step worth not skipping is patting the chickpeas thoroughly dry before processing — it's what gives the falafel that satisfying, hold-together texture instead of falling apart in the pan. Whether you're cooking for a mixed crowd or just treating yourself, this is the kind of recipe that makes plant-based eating feel effortless and exciting.
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!