Vegetarian Vegan Falafel Skewers with Tahini Sauce
Crispy on the outside, herby and tender within, these chickpea skewers are the kind of plant-based dish that genuinely earns a spot at the center of the table — not just as an afterthought. The falafel mixture gets its depth from a generous handful of fresh parsley and cilantro, plus a warm trio of cumin, coriander, and smoked paprika that makes every bite smell incredible before it even hits your mouth. A quick chill in the fridge firms everything up so the balls hold their shape beautifully in the pan, developing that deep golden crust that's impossible to resist. Threading them onto skewers with cool cucumber chunks, sweet red bell pepper, and juicy cherry tomatoes turns a classic street-food staple into something that looks genuinely impressive on a platter. The tahini sauce ties it all together — bright with fresh lemon juice and a hint of raw garlic, whisked to a silky, pourable consistency that works equally well as a drizzle or a dip. Everything here is built from whole, recognizable ingredients, so there's no need to scrutinize labels or wonder what's hiding in a store-bought version. It's a satisfying, flavor-packed meal that happens to be completely plant-based without ever feeling like it's missing anything.
About FigFig 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
- 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!