Falafel Vegetable Kabobs
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The following recipe and photography were provided courtesy of Julia of A Cedar Spoon.
These Falafel Vegetable Kabobs are a healthy, plant-based meal that’s sure to be a hit!
Skewer and grill up some falafel and a rainbow of vegetables to serve with a savory, satisfying tahini sauce. These kababs shine when paired with a big Fattoush salad with hummus and pita bread. I guarantee you’ll love this easy and satisfying summer meal!
Why You’ll Love This Recipe
- Its plant-based perfection. These falafel vegetable kabobs are a delightful and satisfying plant-based meal, making them a hit with vegetarians, vegans, or anyone looking to incorporate more meatless meals into their diet.
- Its great to make when entertaining. Whether you’re hosting a backyard barbecue or enjoying a casual outdoor meal, these kabobs are the ideal summer dish.
- Its versatile and customizable . Mix and match your favorite vegetables or add additional toppings/sauces if desired. Feel free to have fun with it!
Falafel Vegetable Kabobs
Cook time: 8min Prep time: 18min Total time: 26min
Servings: 4-6
Ingredients
For the Kabobs
- 1 16 oz. container of Fedora Foods famous falafel dough
- 1/2 each red, yellow and orange bell pepper, seeded and cut into 1-inch pieces
- 1 large zucchini, cut into chunks
- 1 cup cherry tomatoes
- 2 Tbsp. Heinen's extra virgin olive oil, plus more for brushing on the grill
- 1/2 tsp. salt
- 1/8 tsp. black pepper
- 1 tsp. Heinen's dried oregano
- 1 tsp. za'atar or sumac (optional)
- 4-5 metal or wooden skewers, soak the wood skewers in water for 15 minutes before grilling
- Fresh parsley
- Lemon wedges, for serving
For the Tahini Yogurt Sauce
- 1 cup Heinen's tahini
- 1/4 cup water, or more for consistency
- Juice of 1 lemon
- 4 garlic cloves, minced
- 1/4 tsp. salt
- 1/8 tsp. black pepper
Instructions
- Cut all of the vegetables and place into a large bowl.
- Drizzle 2 Tbsp. of olive oil, salt, pepper, oregano and za’atar or sumac over the vegetables and toss to combine.
- Create the falafel with the premade mix. Use your hands to roll the dough into 2-inch balls.
- If using wooden skewers, soak them for 15 minutes in water so they don’t burn. If using metal skewers, there is no need to soak.
- Assemble the kabobs by alternating onion, zucchini, tomatoes, bell peppers and falafel on the skewers.
- Heat the grill to medium direct heat. Spray or brush the grill with olive oil.
- Grill the kabobs for 8 minutes, turning occasionally so they cook evenly. Cook until the falafel gets a nice crust and the vegetables are soft.
- While the kabobs grill, create the tahini garlic sauce. In a medium-size bowl whisk together the tahini paste, water, lemon juice, garlic, salt and pepper. Set aside.
- Garnish with fresh parsley, lemon wedges and serve with the tahini sauce.
