Nutmeg Free Vegan Falafel Skewers with Tahini Sauce
These skewers bring together crispy, herb-packed falafel and fresh garden vegetables in a format that's as fun to eat as it is to assemble. The falafel mixture leans on cumin, coriander, smoked paprika, and a hit of cayenne for bold, layered flavor — no warm spices like nutmeg anywhere in sight, so the seasoning profile is completely clean and worry-free. Chickpeas, fresh parsley, and cilantro form the base, pulsed just enough to hold together without turning into mush, then pan-fried until deeply golden and satisfying. The tahini sauce comes together with lemon juice, garlic, and a little cold water whisked in until silky smooth — it's the kind of dipping sauce you'll want to put on everything. Alternating the falafel balls with cucumber chunks, red bell pepper, and cherry tomatoes on each skewer keeps every bite bright and balanced. This is the kind of dish that looks impressive on a platter but follows a straightforward process, especially once the falafel mixture has had time to chill and firm up in the fridge. Whether you're feeding a crowd or just treating yourself, these skewers deliver serious flavor with nothing unnecessary along for the ride.
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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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