Pistachio Free Vegan Falafel Skewers with Tahini Sauce
Crispy on the outside, tender and herb-packed on the inside, these falafel skewers are the kind of crowd-pleasing dish that disappears fast at any table. Chickpeas blended with fresh parsley, cilantro, garlic, and warm spices like cumin, coriander, and smoked paprika create a deeply flavorful base that gets pan-fried to a gorgeous golden brown. The whole recipe is completely plant-based and built entirely from whole, recognizable ingredients — no mystery additives, no shared-facility concerns, just clean, straightforward cooking. That silky tahini sauce, brightened with fresh lemon juice and a hint of raw garlic, ties everything together and doubles as a dipping sauce so nobody's left wanting. Threading the falafel onto skewers with crisp cucumber, sweet red bell pepper, and juicy cherry tomatoes makes this as visually stunning as it is satisfying to eat. The one-hour chill time for the falafel mixture is worth every minute — it's what gives the balls that firm, cohesive texture that holds up beautifully in the pan. Whether you're feeding a crowd or meal-prepping for the week, this is the kind of recipe that earns a permanent spot in your rotation.
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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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