Emulsifier Free Vegan Falafel Skewers with Tahini Sauce
Crispy on the outside, herbaceous and tender within, these chickpea skewers are the kind of crowd-pleaser that disappears fast at any table. The falafel mixture comes together from whole, recognizable ingredients — chickpeas, fresh parsley, cilantro, garlic, and a warm blend of cumin, coriander, smoked paprika, and cayenne — with nothing processed or additive-laden in sight. That matters more than it sounds, because store-bought falafel mixes and bottled sauces are common hiding spots for emulsifying agents you'd rather avoid. Here, the tahini sauce is just tahini, lemon juice, garlic, and water whisked to a silky, pourable consistency — clean and completely from scratch. Threading the pan-fried falafel onto skewers with cool cucumber chunks, sweet red bell pepper, and juicy cherry tomatoes turns a simple patty into something genuinely festive. The one-hour chill on the mixture is the quiet secret to falafel that holds its shape and develops a deep golden crust in the pan. Whether you're feeding a crowd or meal-prepping for the week, these skewers deliver bold, satisfying flavor without a single ingredient you'd have to second-guess.
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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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