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The following recipe and photography were provided courtesy of Julia of A Cedar Spoon.
Falafel Vegetable Kabobs are a very healthy, plant-based meal!
Falafel and a rainbow of vegetables are grilled and served with a tahini sauce. You can serve these alongside a big fattoush salad with hummus and pita bread. I guarantee you’ll love this easy and satisfying summer meal!
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. olive oil, plus more for brushing on the grill
- 1/2 tsp. salt
- 1/8 tsp. black pepper
- 1 tsp. 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 tahini paste
- 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 mi. 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 mental skewers there is no need to soak.
- Assemble the kabobs 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.
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