Eggless Vegan Falafel Skewers with Tahini Sauce
These skewers are a serious crowd-pleaser — crispy, herb-packed falafel balls threaded with cool cucumber, sweet red bell pepper, and juicy cherry tomatoes, all finished with a silky, garlicky tahini sauce. The falafel gets its structure from chickpeas, fresh parsley, cilantro, and a small amount of flour and baking powder, so there's no need for eggs at any point in the process. That makes this a genuinely reliable option for anyone navigating egg-free cooking without having to swap or substitute anything. The key to falafel that holds together and crisps up beautifully is patience — thoroughly drying the chickpeas and chilling the mixture before shaping makes all the difference. Pan-frying in a shimmering skillet gives each ball that deep golden crust you'd expect from a great street-food stand. The tahini sauce comes together in minutes with lemon juice, raw garlic, and cold water whisked in gradually until it's perfectly pourable. Whether you're serving these at a dinner party or meal-prepping for the week, they deliver bold, satisfying flavor from start to finish.
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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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