Turmeric Free Vegan Falafel Skewers with Tahini Sauce
These herb-packed falafel skewers are the kind of dish that looks impressive on a platter but comes together with pantry staples and a food processor. The falafel mixture gets its bold, earthy depth from cumin, coriander, smoked paprika, and a hit of cayenne — no turmeric anywhere in sight, which makes this a genuinely safe pick for anyone avoiding that particular spice without having to second-guess a single ingredient. Chickpeas, fresh parsley, and cilantro form the base, blitzed just enough to hold together before a quick chill firms everything up for pan-frying. Each ball gets cooked until deeply golden and crisp on the outside, staying tender in the middle — the kind of texture that makes it hard to stop at two. Threading them onto skewers with cucumber, red bell pepper, and cherry tomatoes turns a simple protein into a full, colorful spread. The tahini sauce — just tahini, lemon, garlic, and water whisked to a silky drizzle — ties everything together with a bright, nutty finish. Whether you're serving these as a weeknight dinner or laying them out for a crowd, 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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