Turkey Free Vegan Falafel Skewers with Tahini Sauce
These vibrant skewers are built entirely on chickpeas, fresh herbs, and warm spices, making them a naturally satisfying choice when you need a protein-packed dish that has nothing to do with poultry. The falafel mixture gets its depth from cumin, coriander, smoked paprika, and a touch of cayenne, all blitzed together with parsley, cilantro, garlic, and onion until the texture is just coarse enough to pan-fry into deeply golden, crispy-edged balls. Threading them onto skewers with cool cucumber chunks, sweet red bell pepper, and juicy cherry tomatoes turns a simple recipe into something genuinely impressive on a platter. The tahini sauce — whisked together with fresh lemon juice, grated garlic, and just enough cold water to make it silky and pourable — ties every element together with a nutty, bright finish. Chilling the falafel mixture before shaping is the key step that keeps everything holding together beautifully in the pan. Whether you're feeding a crowd or just want a showstopper weeknight dinner, these skewers deliver bold flavor and satisfying texture from start to finish.
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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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