Falafel kabob is a Middle Eastern–inspired meal of seasoned chickpea patties threaded or served alongside vegetables, with pita and a cool sauce. This Frederick, Maryland–style recipe is a practical homemade take rather than a claim to represent one local restaurant: crisp-edged falafel, charred vegetables, and a lemony tahini sauce make a satisfying platter.
Ingredients
- 1 cup (200 g) dried chickpeas, picked over and rinsed
- Water, as needed, for soaking
- 1 small yellow onion, roughly chopped (about ¾ cup / 110 g)
- 4 garlic cloves, peeled
- 1 cup (25 g) loosely packed fresh parsley leaves and tender stems
- ½ cup (10 g) loosely packed fresh cilantro leaves and tender stems
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon baking soda
- 1 teaspoon fine salt, plus more for the vegetables
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons (16 g) all-purpose flour, plus extra if needed
- 2 tablespoons (30 ml) olive oil, divided
- 1 medium red bell pepper, cut into 1-inch (2.5 cm) pieces
- 1 small red onion, cut into wedges
- 1 medium zucchini, cut into ½-inch (1.25 cm) half-moons
- 8 wooden or metal skewers; soak wooden skewers in water for 30 minutes
- ¼ cup (60 g) tahini
- 2 tablespoons (30 ml) lemon juice, plus more to taste
- 2–4 tablespoons (30–60 ml) cold water
- 4 pita breads, for serving
Instructions
- Put the dried chickpeas in a large bowl and cover with at least 3 inches (7.5 cm) of cold water. Soak for 8–12 hours at room temperature, then drain and rinse well. Do not use canned or cooked chickpeas here: their moisture makes the mixture too soft to hold its shape.
- Pulse the drained chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking soda, salt, and pepper in a food processor. Scrape down the bowl as needed, processing until the mixture resembles coarse, damp crumbs. It should hold together when squeezed but should not become a smooth paste.
- Transfer the mixture to a bowl and stir in the flour. Cover and refrigerate for 30 minutes so it firms up. Meanwhile, heat a grill to medium-high, about 400°F (204°C). If using wooden skewers, make sure they have soaked for at least 30 minutes.
- Stir 1 tablespoon (15 ml) olive oil into the bell pepper, red onion, and zucchini, then season lightly with salt. Divide the falafel mixture into 16 portions and shape each into a compact oval or small patty, about 1½ inches (4 cm) long. Thread the vegetables onto separate skewers, leaving a little space between pieces. Keep falafel off skewers if the mixture feels delicate; grill it as small patties in a lightly oiled grill basket or skillet instead.
- Brush the falafel with the remaining 1 tablespoon (15 ml) olive oil. Grill the vegetable skewers for 8–12 minutes, turning every few minutes, until lightly charred and tender. Grill the falafel patties in a grill basket or on a well-oiled griddle for about 3–4 minutes per side, turning carefully, until browned and hot through. Chickpeas are plant-based, so there is no USDA meat temperature target; cook until the centers are steaming hot and the patties hold together. Alternatively, cook falafel in a lightly oiled skillet over medium heat for about 4 minutes per side.
- Whisk tahini and lemon juice in a small bowl; it will thicken at first. Whisk in cold water, 1 tablespoon (15 ml) at a time, until pourable, then season to taste with salt or more lemon. Warm the pita briefly on the grill, then serve with falafel, vegetable skewers, and tahini sauce.
Tips
- Start with dried chickpeas, not canned. A long soak gives the mixture the right texture; cooking the chickpeas beforehand often leads to falafel that falls apart.
- Keep the falafel mixture coarse. If it is too wet to shape after chilling, mix in flour 1 teaspoon at a time. If it seems crumbly, pulse it briefly again rather than adding water.
- Chill the shaped patties for another 10–15 minutes if they feel fragile, and turn them gently. A grill basket or oiled griddle is more reliable than placing small patties directly on open grill bars.
- If fresh cilantro is hard to find, replace it with the same amount of parsley. The flavor will be greener and less citrusy, but the falafel will still work.
Serving Suggestions
Serve the kabobs family-style with warm pita, tahini sauce, and a crisp salad of cucumber, tomato, parsley, and lemon. Pickled turnips, sliced radishes, olives, or a spoonful of hummus make useful additions. For a more filling plate, add rice or bulgur; for a lighter meal, tuck the falafel and grilled vegetables into pita with shredded lettuce and sauce.
Variations
For a spicier batch, add ¼ teaspoon cayenne or one finely chopped jalapeño to the processor. Use mint in place of some of the parsley for a fresh, herbal note. To make the recipe gluten-free, substitute chickpea flour for the all-purpose flour and use gluten-free pita or serve it as a bowl. The traditional flavor of falafel varies by region and household; these herbs and seasonings are one approachable version.
Storage and Reheating
Refrigerate cooked falafel and vegetables in separate airtight containers within 2 hours of cooking. They keep for 3–4 days in the refrigerator. Store tahini sauce separately for up to 4 days, stirring in a little water or lemon juice if it thickens. Freeze cooked falafel for up to 2 months for best quality; thaw overnight in the refrigerator. Reheat falafel and vegetables in a 350°F (177°C) oven or air fryer until hot throughout; USDA FSIS guidance is to reheat leftovers to 165°F (74°C), checked with a food thermometer. The microwave works, though the falafel will soften.
Frequently Asked Questions
Can I make falafel kabobs with canned chickpeas?
It is not recommended for this recipe. Canned chickpeas are already cooked and wet, so the patties are more likely to become soft and fall apart. Dried chickpeas soaked overnight give a firmer, more traditional falafel texture.
Can I prepare the mixture ahead?
Yes. Cover and refrigerate the uncooked mixture for up to 24 hours, then shape and cook it. If it releases moisture, stir it through and add a small amount of flour only if it will not hold its shape.
Why are my falafel breaking apart?
The mixture may be too wet, too smooth, or insufficiently chilled. Use well-drained soaked chickpeas, pulse only to a coarse texture, and refrigerate the mixture before shaping. Handle the patties gently and cook them on an oiled surface.
Can I bake the falafel instead of grilling it?
Yes. Set shaped patties on a parchment-lined baking sheet, brush or spray them with oil, and bake at 400°F (204°C) for about 20–25 minutes, turning halfway, until browned and steaming hot inside. They will be less crisp than pan-cooked falafel.
Do I have to put the falafel on skewers?
No. Falafel is delicate, so the skewers are best used for the vegetables. Grill the falafel in a basket or on a griddle, or cook it in a skillet, then serve it beside the vegetable kabobs.
Can I freeze uncooked falafel?
Yes. Shape the patties and freeze them in a single layer until firm, then transfer to a freezer-safe container for up to 2 months. Cook from frozen over medium-low heat, allowing extra time, and check that the centers are steaming hot.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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