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Falafel Vegetable Kabobs

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!

Falafel vegetable Kabobs

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

Falafel Vegetable Kabobs

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

  1. Cut all of the vegetables and place into a large bowl.
  2. Drizzle 2 Tbsp. of olive oil, salt, pepper, oregano and za’atar or sumac over the vegetables and toss to combine.
  3. Create the falafel with the premade mix. Use your hands to roll the dough into 2-inch balls.
  4. 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.
  5. Assemble the kabobs by alternating onion, zucchini, tomatoes, bell peppers and falafel on the skewers.
  6. Heat the grill to medium direct heat. Spray or brush the grill with olive oil.
  7. 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.
  8. 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.
  9. Garnish with fresh parsley, lemon wedges and serve with the tahini sauce.

Falafel Vegetable Kabobs

Julia Jolliff

By Julia Jolliff

Julia is all about creating quick and easy weeknight meal ideas, kid-friendly recipes and a few sweet treats. Her roots are from the Mediterranean and many of my recipes incorporate those flavors!

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