MSG 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. Every ingredient is whole and straightforward — chickpeas, fresh parsley, cilantro, warm spices, and a handful of vegetables — so there's no need to scan labels for hidden additives or flavor enhancers that sneak into so many store-bought versions. The falafel mixture gets its depth from cumin, coriander, smoked paprika, and a touch of cayenne, proving that bold flavor never needs a shortcut. Pan-frying in a neutral oil gives each ball a deeply golden, satisfying crust that holds up beautifully on a skewer alongside cool cucumber, sweet red bell pepper, and juicy cherry tomatoes. The tahini sauce — just tahini, fresh lemon juice, garlic, and a splash of cold water — comes together in minutes and ties everything together with a creamy, tangy finish. Chilling the falafel mixture before shaping is the one step you don't want to skip, since it's what keeps the balls compact and cohesive through the fry. Whether you're feeding a crowd or meal-prepping for the week, this platter is as satisfying 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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