Xanthan Gum Free Vegan Falafel Skewers with Tahini Sauce
Crispy on the outside, herby and tender within, these pan-fried falafel skewers are the kind of crowd-pleaser that disappears fast at any table. Fresh parsley, cilantro, garlic, and a warm blend of cumin, coriander, smoked paprika, and cayenne give each ball serious depth of flavor — no shortcuts, no fillers. The binding here comes entirely from chickpeas, a little all-purpose flour, and baking powder, which means there's absolutely no need for any gum-based thickener to hold everything together beautifully. Patting the chickpeas thoroughly dry and chilling the mixture before shaping are the two small steps that make all the difference between falafel that holds its shape and falafel that falls apart in the pan. Threaded onto skewers with cool cucumber, sweet red bell pepper, and juicy cherry tomatoes, they become a full, vibrant bite in every single piece. The tahini sauce — just tahini, fresh lemon juice, garlic, and cold water whisked to a silky drizzle — ties it all together with a nutty, bright finish. Whether you're serving these as a starter, a light main, or a party platter centerpiece, they're genuinely hard to resist.
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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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