Falafel kabob is a Mediterranean-inspired grill meal of herby chickpea patties threaded or served alongside vegetables, then tucked into pita with cool tahini sauce. This version uses dried chickpeas for a tender center and crisp exterior; the patties are shaped around skewers or grilled as small rounds, since loose falafel can break apart on a grill.
Ingredients
- 1 cup (200 g) dried chickpeas, not canned
- ½ medium yellow onion (about 75 g), roughly chopped
- ¾ cup (20 g) packed fresh parsley leaves and tender stems
- ½ cup (10 g) packed fresh cilantro leaves and tender stems
- 3 garlic cloves (about 9 g), peeled
- 1 teaspoon ground cumin (2 g)
- 1 teaspoon ground coriander (2 g)
- ½ teaspoon fine salt (3 g), plus more to taste
- ¼ teaspoon black pepper (0.5 g)
- ¼ teaspoon baking soda (1 g)
- 2 tablespoons (16 g) all-purpose flour, plus 1 tablespoon (8 g) more if needed
- 2 tablespoons (30 ml) olive oil, divided, for the mixture and grill
- 1 medium red bell pepper (about 150 g), cut into 1-inch (2.5 cm) squares
- 1 small red onion (about 100 g), cut into wedges that hold together
- 1 small zucchini (about 200 g), cut into ½-inch (1.25 cm) thick rounds
- 4 pita breads (about 240 g total), for serving
- ¼ cup (60 g) tahini
- 2 tablespoons (30 ml) lemon juice
- 3 tablespoons (45 ml) cold water, plus more as needed
- ½ teaspoon ground cumin (1 g), for the sauce
- ¼ teaspoon fine salt (1.5 g), for the sauce
- 1 cup (150 g) diced tomato and cucumber, for serving
- ½ cup (75 g) thinly sliced lettuce, 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: their extra moisture makes the falafel mixture soft and prone to falling apart.
- Pulse the drained chickpeas, onion, parsley, cilantro, garlic, cumin, coriander, salt, pepper, and baking soda in a food processor. Scrape the bowl as needed and pulse until the mixture resembles coarse, moist crumbs that hold together when pressed; do not puree it. Mix in 2 tablespoons flour and 1 tablespoon olive oil. If it still crumbles when squeezed, add the remaining tablespoon of flour.
- Cover the bowl and refrigerate the mixture for 30 minutes. Meanwhile, whisk the tahini, lemon juice, water, cumin, and salt until creamy. Tahini may seize and thicken at first; keep whisking and add cold water 1 teaspoon at a time until it is pourable. Taste and adjust the salt or lemon.
- Heat an outdoor grill or grill pan to medium, about 400°F (205°C). Clean and lightly oil the grates. With damp hands, shape the chilled mixture into 12 compact oval patties, about 2 inches (5 cm) long and ¾ inch (2 cm) thick. For kabobs, press three patties onto each of four flat metal skewers, leaving a little space between them. If using wooden skewers, soak them in water for 30 minutes first. Flat skewers help keep the patties from spinning; you can also grill the patties without skewers.
- Thread the bell pepper, onion wedges, and zucchini rounds onto separate skewers, or grill the vegetables in a basket. Brush the vegetables and falafel lightly with the remaining olive oil. Grill the vegetables for about 8–12 minutes, turning occasionally, until browned and tender. Grill the falafel for 3–4 minutes per side, turning carefully with a thin spatula, until browned and hot through. Chickpeas are plant-based and do not have a USDA meat temperature requirement; check that the centers are steaming hot and the patties hold together. Transfer cooked food to a clean platter, not the plate that held the raw mixture.
- Warm the pita on the grill for about 30 seconds per side. Serve the falafel and vegetables with pita, tahini sauce, tomato, cucumber, and lettuce. Diners can fill their pita or eat everything as a platter.
Tips
- Measure the soaking time separately from hands-on prep: the recipe’s total time includes an 8-hour soak and 30-minute chill. If the chickpeas have not soaked long enough, they can remain too firm and make a gritty mixture.
- Keep the mixture coarse and fairly dry. A smooth puree or an excess of wet herbs makes fragile patties; if yours seem loose, chill them longer or mix in the extra flour rather than adding water.
- Use a well-oiled, clean grill and turn the patties only after a browned crust forms. A grill basket or oiled grill pan is a practical option if the patties are delicate.
- If fresh cilantro is not available, replace it with an equal amount of parsley. The flavor will be less citrusy but still herby. Chickpea flour can replace all-purpose flour in the same amount for a gluten-free version; check the pita and other packaged ingredients, too.
Serving Suggestions
Serve the kabobs with warm pita, tahini sauce, chopped tomato and cucumber, and shredded lettuce. A side of hummus, olives, or a simple chopped salad rounds out the meal. For a bowl, spoon cooked rice or bulgur into bowls and top with falafel, grilled vegetables, fresh greens, and sauce. Keep the sauce on the side until serving so the patties stay crisp.
Variations
For a spicier mixture, add ¼ teaspoon (0.5 g) cayenne or one finely chopped green chile before pulsing. Add 1 teaspoon (2 g) toasted sesame seeds to the mixture for a nutty note, or sprinkle sumac over the finished vegetables for tartness. To make smaller appetizer portions, shape 16 patties and reduce the grilling time slightly, checking that they brown without drying out. You can also cook the patties in a lightly oiled skillet over medium heat for about 3–4 minutes per side; work in batches and avoid crowding.
Storage and Reheating
Refrigerate cooked falafel and vegetables in a covered container within 2 hours of cooking. They keep for 3–4 days in the refrigerator; store tahini sauce separately and use it within 5 days. Reheat falafel in a 350°F (175°C) oven or air fryer until hot throughout, usually 8–12 minutes, or warm it in a lightly oiled skillet. For food safety, USDA guidance is to reheat leftovers to 165°F (74°C), checked with a food thermometer. Microwaving is fine but softens the exterior. Freeze cooked patties in a single layer until firm, then transfer to a freezer-safe container for up to 2 months; thaw in the refrigerator or reheat from frozen until steaming hot.
Frequently Asked Questions
Can I use canned chickpeas?
No. Canned chickpeas are already cooked and contain more moisture, so the falafel is likely to turn mushy and fall apart. Dried chickpeas soaked in water—but not cooked—give the mixture its best texture.
Can I cook these falafel kabobs indoors?
Yes. Use a grill pan or a heavy skillet over medium heat, lightly coated with oil. Cook the patties for about 3–4 minutes per side, turning gently. If the pan is small, cook in batches so they brown rather than steam.
Why are my falafel patties falling apart?
The mixture may be too wet, too finely blended, or insufficiently chilled. Drain the chickpeas thoroughly, pulse only to coarse crumbs, and refrigerate the mixture before shaping. If needed, add the reserved tablespoon of flour and press each patty firmly around the skewer.
Can I make the mixture ahead?
Yes. Cover and refrigerate it for up to 24 hours before shaping and grilling. The mixture may darken slightly from the herbs, which is normal. For best texture, shape the patties shortly before cooking.
Are falafel kabobs gluten-free?
They can be. Use chickpea flour instead of all-purpose flour and serve with gluten-free bread or rice rather than regular pita. Check ingredient labels on packaged products to avoid unexpected gluten.
Can I bake the falafel instead of grilling it?
Yes. Arrange the patties on an oiled parchment-lined baking sheet, brush their tops lightly with oil, and bake at 400°F (205°C) for about 20–25 minutes, turning once. They will be less smoky and usually not as crisp as grilled falafel.
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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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