Mushroom 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 itself is built on a base of chickpeas blitzed with flat-leaf parsley, cilantro, garlic, and warm spices like cumin, coriander, and smoked paprika — the kind of flavor combination that makes every bite genuinely exciting. Pan-frying in a shimmering skillet gives each ball a deep golden crust that holds up beautifully on the skewer alongside cool cucumber chunks, sweet red bell pepper, and juicy cherry tomatoes. The tahini sauce is the real finishing touch: just tahini, fresh lemon juice, grated garlic, and a little cold water whisked into something silky and bright that you'll want to drizzle over everything. Because the entire ingredient list is built from whole plant foods, legumes, and pantry spices, there's nothing lurking here that would concern anyone avoiding fungi — no broth, no umami shortcuts, no hidden extras. The one-hour chill on the falafel mixture is worth every minute, giving you balls that hold their shape in the pan without falling apart. Serve with extra lemon wedges and a generous bowl of that tahini sauce on the side, and watch the platter disappear.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!