Red Meat Allergy Friendly Vegan Falafel Skewers with Tahini Sauce
Crispy on the outside, herbaceous and tender within, these chickpea falafel skewers are the kind of dish that earns a permanent spot in your rotation. The base is built entirely from pantry staples and fresh herbs — chickpeas, parsley, cilantro, garlic, and warm spices like cumin, coriander, and smoked paprika — so every bite is layered with flavor without a trace of red meat anywhere near the recipe. That makes this a genuinely stress-free option for anyone navigating a red meat allergy, whether you're cooking for yourself or feeding a crowd with mixed dietary needs. The tahini sauce is the real finishing touch: creamy, garlicky, and bright with fresh lemon juice, it pulls the whole platter together and doubles as a dip. Threading the pan-fried falafel onto skewers with cucumber, red bell pepper, and cherry tomatoes turns a humble street-food classic into something that looks seriously impressive on a table. The one step worth not skipping is thoroughly drying the chickpeas and chilling the mixture — both are called out in the instructions and genuinely make the difference between falafel that holds its shape and falafel that falls apart in the pan. Serve with extra lemon wedges and you've got a vibrant, crowd-pleasing meal that nobody will feel left out of.
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!