Yeast Free Vegan Falafel Skewers with Tahini Sauce
Crispy on the outside, herby and tender within, these chickpea skewers are the kind of crowd-pleaser that disappears fast at any table. The falafel mixture comes together in a food processor with fresh parsley, cilantro, garlic, and a warm blend of cumin, coriander, smoked paprika, and cayenne — then pan-fried in batches until deeply golden and irresistible. Because leavening here comes from baking powder rather than yeast, the whole recipe is naturally free of fermented or yeast-derived ingredients without any awkward substitutions or compromises in texture. The silky tahini sauce — just tahini, fresh lemon juice, garlic, and cold water whisked to a pourable consistency — ties everything together with a nutty, bright finish. Threading the falafel onto skewers with cucumber chunks, red bell pepper, and cherry tomatoes turns a simple weeknight dinner into something that looks genuinely impressive on a platter. A chill step in the refrigerator firms up the mixture so the balls hold their shape beautifully during frying, which is the kind of technique that makes all the difference. Serve with extra lemon wedges and a bowl of that tahini sauce on the side, and watch them vanish.
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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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