Falafel Vegetable Kabobs
Falafel Vegetable Kabobs is a healthy, plant-based meal. Falafel and a rainbow of vegetables are grilled and served with a tahini sauce.
Servings: 4 servings
Equipment
- 4 metal skewers or wooden skewers (soak the wood skewers in water for 15 minutes before grilling)
Ingredients
- 1 - 16 ounce falafel dough
- 1/2 red bell pepper seeded, cut into 1- inch pieces
- orange bell pepper seeded, cut into 1- inch pieces
- yellow bell pepper seeded, cut into 1- inch pieces
- 1 small red onion cut 1-inch pieces
- 1 zucchini cut into chunks
- 1 cup cherry tomatoes
- 2 Tablespoons olive oil more for brushing on the grill
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon za'atar or sumac {optional}
- parsley
- Lemon wedges for serving
- 1 cup tahini paste
- 1/4 cup water or more for consistency
- 1 lemon juiced
- 4 garlic minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Cut all of the vegetables and put into a large bowl.
- Drizzle the 2 tablespoons olive oil, salt, pepper, oregano and za'atar or sumac or spice of your choice and toss to combine.
- Create falafel with the premade mix using your hands to roll into about 2 inch balls.
- If you are using wooden skewers soak them for 15 minutes in water so they don’t burn. If you are using mental skewers you won’t need to soak.
- Assemble the kabobs alternating onion, zucchini, tomatoes, bell peppers and falafel on the skewers.
- Heat your grill for medium direct heat. Spray or brush the grill with olive oill.
- Grill the kabobs for 8 minutes, turning occasionally so they cook evenly, until the falafel is getting a nice crust and the vegetables are soft.
- While the kabobs grill create the tahini garlic sauce. In a medium 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.
Notes
If the falafel is not staying together well enough to put it on the grill you might want to quickly pan sear them for about 1 minute per side to help hold them together before threading them on the skewers.
Nutrition
Calories: 473kcal | Carbohydrates: 25g | Protein: 13g | Fat: 39g | Saturated Fat: 6g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 17g | Sodium: 469mg | Potassium: 636mg | Fiber: 6g | Sugar: 5g | Vitamin A: 813IU | Vitamin C: 56mg | Calcium: 134mg | Iron: 4mg