Paraben Free Vegan Falafel Skewers with Tahini Sauce
Crispy on the outside, herbaceous and tender within, these chickpea skewers are the kind of crowd-pleasing dish that disappears fast at any table. The falafel mixture gets its vibrant flavor from fresh parsley, cilantro, garlic, and a warm blend of cumin, coriander, smoked paprika, and cayenne — all whole, recognizable ingredients with nothing synthetic hiding in the mix. That matters a lot when you're avoiding parabens, since processed and packaged foods are often where those unwanted preservatives sneak in. Here, every component is built from scratch using pantry staples and fresh produce, so you stay in full control of what goes into your food. The silky tahini sauce — just tahini, fresh lemon juice, garlic, and water — comes together in minutes and doubles as both a drizzle and a dip. Threading the golden falafel balls onto skewers with cucumber, red bell pepper, and cherry tomatoes turns a simple recipe into something genuinely beautiful on a platter. Whether you're cooking for a gathering or just treating yourself to something special on a weeknight, this one delivers big flavor with total ingredient transparency.
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!