High Fructose Corn Syrup 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 gets its incredible depth from a generous handful of flat-leaf parsley, cilantro, cumin, coriander, and smoked paprika — all blitzed together with chickpeas into a coarse, fragrant mixture that pan-fries to a deep golden crust. The tahini sauce is nothing more than tahini, fresh lemon juice, garlic, and water whisked into something silky and bright, with zero need for any bottled condiment that might sneak in unwanted sweeteners. That's actually one of the quiet wins here — every single component is made from scratch using whole, recognizable ingredients, so there's no label-reading anxiety and no mystery additives hiding in the mix. Threading the crispy falafel onto skewers with cool cucumber chunks, sweet red bell pepper, and juicy cherry tomatoes turns a humble patty into something you genuinely want to show off. A squeeze of fresh lemon over the finished platter ties everything together with a clean, zesty lift that no store-bought sauce could replicate. Whether you're cooking for a crowd or just treating yourself, this one delivers serious flavor with complete peace of mind about what's actually on your plate.
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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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