Vegan Falafel Skewers with Tahini Sauce
Crispy on the outside, herb-packed on the inside, and threaded onto skewers with fresh cucumber, red bell pepper, and cherry tomatoes — this is the kind of dish that disappears fast at any table. The falafel gets its golden crust from a simple pan-fry in neutral oil, while a careful pulse in the food processor keeps the texture pleasantly coarse rather than pasty. Cumin, coriander, smoked paprika, and a hit of cayenne give every bite serious depth, and the generous handfuls of fresh parsley and cilantro keep things bright and vibrant. The silky tahini sauce — whisked together with fresh lemon juice and grated garlic — ties everything together and doubles as a dipping sauce on the side. Every single ingredient here is naturally plant-based, so there's no swapping or substituting required; it just works from the ground up. The recipe makes enough to serve six, which makes it a genuinely crowd-pleasing option for a dinner party, a backyard spread, or a meal-prep situation where you want something impressive waiting in the fridge.
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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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