Pescatarian Vegan Falafel Skewers with Tahini Sauce
These skewers are a vibrant, crowd-pleasing centerpiece that happens to be completely plant-based — which means they fit comfortably into a pescatarian lifestyle without any substitutions or workarounds needed. Crispy on the outside and herbaceous all the way through, each falafel ball is packed with chickpeas, fresh parsley, cilantro, and a warm blend of cumin, coriander, smoked paprika, and cayenne. The key to getting that satisfying golden crust is patience: thoroughly drying the chickpeas and chilling the mixture before shaping makes all the difference between falafel that holds together beautifully and one that falls apart in the pan. Threading the pan-fried balls onto skewers with cool cucumber chunks, sweet red bell pepper, and juicy cherry tomatoes turns a humble patty into something genuinely fun to eat. The tahini sauce — bright with fresh lemon juice and a hint of raw garlic — ties everything together and doubles as a dipping sauce, so no bite goes undressed. Whether you're serving these at a casual weeknight dinner or laying them out on a platter for guests, they look far more impressive than the effort involved.
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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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