Macadamia Free Vegan Falafel Skewers with Tahini Sauce
Crispy on the outside, tender and herb-packed on the inside, these falafel skewers are the kind of plant-based showstopper that earns a permanent spot in your rotation. Chickpeas blended with fresh parsley, cilantro, garlic, and warm spices like cumin, coriander, and smoked paprika create a mixture that pan-fries into deeply golden, satisfying bites. The tahini sauce — whisked together with fresh lemon juice and grated garlic — is silky, bright, and just acidic enough to cut through the richness of the fried falafel. Threading everything onto skewers with crisp cucumber, sweet red bell pepper, and juicy cherry tomatoes turns a humble street-food classic into something genuinely impressive on a platter. Every single ingredient here is naturally free from tree nuts, so there's no need to audit labels or worry about hidden additions sneaking into your meal. The chilling step is worth every minute — it firms up the mixture so the balls hold their shape beautifully in the pan without falling apart. Whether you're feeding a crowd or meal-prepping for the week, this recipe delivers bold, fresh Mediterranean flavor with zero 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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