Lupin Free Vegan Falafel Skewers with Tahini Sauce
Crispy on the outside, herb-packed and tender within, these falafel skewers are the kind of crowd-pleasing dish that disappears fast at any table. Fresh parsley, cilantro, garlic, and a warm blend of cumin, coriander, smoked paprika, and cayenne give every bite serious depth, while the pan-frying step locks in that irresistible golden crust. The tahini sauce — bright with lemon juice and a hint of raw garlic — pulls everything together into something that feels genuinely restaurant-worthy. For anyone navigating lupin sensitivities, this recipe is a natural fit: the base is built on chickpeas and a small amount of all-purpose flour, with no lupin flour or lupin-derived ingredients in sight, which can be a sneaky concern in some falafel mixes and specialty flatbreads. Threading the falafel balls onto skewers with cucumber, red bell pepper, and cherry tomatoes makes the whole thing as visually stunning as it is satisfying to eat. The tahini sauce comes together with just a whisk and a few tablespoons of cold water, so there's no complicated technique standing between you and a gorgeous platter. Whether you're serving these as a weeknight dinner or a shareable appetizer, they deliver bold, fresh flavors that need absolutely no compromise.
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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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