Rice 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 comes together in a food processor with fresh parsley, cilantro, garlic, and a warm blend of cumin, coriander, smoked paprika, and cayenne — then pan-fried in a skillet until deeply golden and irresistible. Threaded onto skewers with cool cucumber chunks, sweet red bell pepper, and juicy cherry tomatoes, each bite is a little party of color and texture. The silky tahini sauce — whisked with fresh lemon juice and grated garlic until perfectly pourable — ties everything together with a nutty, bright finish that you'll want to drizzle on absolutely everything. Since the entire dish is built around chickpeas, fresh vegetables, and pantry spices, there's no rice or grain filler hiding anywhere in the recipe, making it a genuinely satisfying option when you're navigating that restriction without wanting to sacrifice flavor. The one-hour chill time for the falafel mixture is worth every minute — it's what gives the balls their structure and that satisfying golden crust in the pan. Whether you're serving these as a starter, a light main, or a showstopper at a gathering, they deliver serious flavor with surprisingly straightforward technique.
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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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