Pregnancy Friendly Vegan Falafel Skewers with Tahini Sauce
Crispy on the outside, herbaceous and tender within, these chickpea skewers are the kind of vibrant, crowd-pleasing dish that feels special without requiring any complicated techniques. The falafel mixture is built from canned chickpeas, fresh parsley, cilantro, and warm spices like cumin, coriander, and smoked paprika — wholesome, recognizable ingredients that are easy to feel good about during pregnancy. Pan-frying in a neutral oil gives each ball that satisfying golden crust, while the chilling step ensures they hold together beautifully without falling apart in the skillet. Threading them onto skewers with cucumber, red bell pepper, and cherry tomatoes adds a refreshing crunch and a pop of color that makes the whole platter look stunning. The tahini sauce — just tahini, fresh lemon juice, garlic, and water — comes together in minutes and doubles as both a drizzle and a dip, adding a creamy, nutty richness that ties everything together. Because everything is made from scratch with fresh produce and pantry staples, you stay in full control of what goes into every bite, which is exactly the kind of reassurance that matters most right now. Serve these at a gathering or make them a weeknight centerpiece — either way, they 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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