Rye Free Vegan Falafel Skewers with Tahini Sauce

Total time1 hr 50 min

Prep time30 min

Cook time20 min

Rye Free Vegan Falafel Skewers with Tahini Sauce

These skewers bring serious street-food energy to your kitchen — crispy, herb-packed falafel balls threaded with cool cucumber, sweet red bell pepper, and juicy cherry tomatoes, all finished with a silky, garlicky tahini sauce. The falafel mixture leans on chickpeas, fresh parsley, cilantro, and a warm blend of cumin, coriander, smoked paprika, and cayenne, so every bite is layered and bold. Because the recipe calls for all-purpose flour rather than any rye-containing grain, it's naturally free of that concern without any awkward substitutions or specialty products. The key technique here is patience — thoroughly drying the chickpeas and chilling the mixture before shaping makes the difference between falafel that holds together beautifully and one that falls apart in the pan. Pan-frying in a neutral oil gives you that deeply golden, crackling crust that baking simply can't replicate. The tahini sauce comes together in minutes and doubles as both a drizzle and a dipping sauce, which means every skewer gets maximum coverage. This is the kind of plant-based recipe that genuinely impresses a crowd, whether you're feeding dedicated vegans or just people who love good food.

About Fig

Fig 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
Goya Peas Chick Garbanzos Can - 15.5 Oz Bush's Reduced Sodium Garbanzo Beans - 16 Oz S&W Beans Garbanzo - 15.5 Oz Hanover Beans Garbanzo - 15.5 Oz O Organics Organic Beans Garbanzo - 15 Oz
See all
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!