Nitrate & Nitrite Free Vegan Falafel Skewers with Tahini Sauce
These vibrant skewers are a full-on crowd-pleaser — crispy, herb-packed falafel balls threaded with cool cucumber, sweet red bell pepper, and juicy cherry tomatoes, all finished with a silky, garlicky tahini sauce. Every ingredient here is straightforward and whole, which means there's no need to scrutinize labels for hidden preservatives or cured-meat additives that sneak into so many packaged foods. The falafel gets its deep, golden crust from a simple pan-fry in neutral oil, while a generous handful of fresh parsley and cilantro keeps the flavor bright and clean. Chilling the chickpea mixture before shaping is the secret to falafel that actually holds together on the skewer without falling apart in the pan. The tahini sauce comes together in minutes — just a whisk of tahini, fresh lemon juice, and grated garlic thinned with cold water until it's perfectly pourable. Serve everything on a big platter with lemon wedges and extra sauce on the side, and watch it disappear fast.
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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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