Gelatin Free Vegan Falafel Skewers with Tahini Sauce
These skewers are the kind of crowd-pleasing centerpiece that makes a table look effortlessly impressive — golden, herb-packed falafel balls threaded with crisp cucumber, sweet red bell pepper, and juicy cherry tomatoes, all finished with a silky tahini drizzle. Every single ingredient here is naturally free from animal-derived gelling agents, so there's no need to scrutinize labels or swap anything out. The falafel itself gets its structure from chickpeas, fresh parsley and cilantro, a touch of flour, and baking powder — nothing hidden, nothing fussy. Chilling the mixture before shaping is the key step that makes the balls hold together beautifully in the pan, giving you that satisfying deep-golden crust without falling apart. The tahini sauce comes together with just lemon juice, garlic, and cold water whisked in gradually until it's perfectly smooth and pourable — bright, nutty, and completely addictive. Threading everything onto skewers turns a simple falafel recipe into something you'd genuinely want to serve at a dinner party or weekend gathering. Finish with a squeeze of fresh lemon and a scatter of chopped parsley, and you've got a dish that's as vibrant to look at as it is to eat.
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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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