Grilled Falafel Vegetable Kabobs: A Healthy, Flavorful, and Easy Plant-Based Summer Meal
Dive into the vibrant flavors of the Mediterranean with these incredible Falafel Vegetable Kabobs! This dish offers a healthy, plant-based meal that’s perfect for grilling season. Imagine perfectly grilled falafel alongside a rainbow of fresh, tender-crisp vegetables, all served with a luscious, creamy tahini sauce. These skewers are not only visually appealing but also incredibly satisfying. They can be enjoyed as a light meal on their own or paired with a big fattoush salad, creamy hummus, and warm pita bread for a complete Mediterranean feast. You’re guaranteed to fall in love with this effortless and delightful summer meal, bringing a taste of the Middle East right to your backyard grill!
Grilled Falafel and Vegetable Skewers: A Summer Essential
There’s nothing quite like the excitement of grilling season, and I am absolutely thrilled that it’s finally here! The sizzle of food on the grates, the smoky aroma filling the air, and the joy of al fresco dining are some of my favorite things about warmer weather. While we often turn to classics like these Mediterranean Beef Kabobs, Greek Marinated Chicken, Yogurt Marinated Chicken, or a juicy Turkey Kofta Kebab Recipe, I’m particularly excited to share a fantastic vegetarian grilling option today: these Falafel Vegetable Kabobs. They’re not only packed with flavor but also brimming with plant-based protein, making them a satisfying and healthy choice for everyone.
If you’re a fan of falafel, then these kabobs are truly a must-try. The grilling process elevates the humble falafel to a whole new level, imparting a beautiful char and smoky depth that complements its earthy flavor. For convenience, you can opt for a pre-made falafel mixture, which makes preparation incredibly quick and easy. Simply form the falafel yourself and you’re ready to go. Alternatively, if you prefer to make everything from scratch, a homemade falafel mixture offers a rewarding cooking experience. Personally, I often pick up a high-quality pre-made falafel mix at my local Heinen’s to save on time without compromising on taste.
Today’s featured kabobs are a true celebration of color and flavor, featuring a vibrant medley of fresh vegetables threaded onto skewers alongside the savory falafel. The entire creation is then beautifully finished with a drizzle of a creamy, zesty tahini yogurt sauce, which adds a bright, tangy counterpoint to the grilled elements. The magic of grilling these falafel and vegetable skewers lies in that irresistible char and smoky essence it infuses into every bite. The falafel develops a delightful crisp exterior, while the vegetables become tender and slightly caramelized, showcasing their natural sweetness. It’s a culinary experience that truly highlights the best of plant-based grilling.
For more delicious falafel-inspired recipes, be sure to explore these tempting options: delightful Falafel Sliders with Tahini Slaw, perfect for appetizers or a light lunch, or this refreshing Easy Fall Salad, where falafel adds a hearty, protein-rich topping.
WHAT INGREDIENTS YOU’LL NEED FOR THESE FALAFEL KABOBS
Crafting these delicious Falafel Vegetable Kabobs requires a thoughtful selection of fresh, wholesome ingredients that come together to create a symphony of flavors and textures. Here’s a detailed look at what you’ll need:
FALAFEL:
The star of the show! You have flexibility here. You can make homemade falafel from scratch, which allows for customization of spices and texture. Alternatively, to save time and effort, you can buy a pre-made mix or ready-to-cook falafel dough. For instance, at Heinen’s, they often sell a 16-ounce container of Fedora Foods Famous Falafel Dough, which is incredibly convenient and produces excellent results. The falafel adds a hearty, protein-rich, and slightly crispy element to the skewers.
BELL PEPPER:
These colorful vegetables not only add a beautiful aesthetic but also a sweet, crisp texture. Feel free to use any combination of colors you like – red, orange, and yellow bell peppers work wonderfully together, each offering a slightly different nuance of sweetness. Cut them into 1-inch pieces to ensure they cook evenly and can be easily threaded onto the skewers.
RED ONION:
A small red onion or a sweet onion is ideal for these kabobs. When grilled, the red onion softens and develops a lovely sweetness, losing its raw pungency and adding a fantastic caramelized flavor that complements the other vegetables and falafel. Cut into 1-inch pieces, similar to the bell peppers.
ZUCCHINI:
Zucchini adds a tender, slightly sweet, and hydrating element to the kabobs. It grills beautifully, getting slightly charred on the outside while remaining juicy on the inside. Cut into generous chunks that can hold up well on the skewer.
CHERRY TOMATOES:
These little bursts of sweetness are essential. When grilled, cherry tomatoes intensify in flavor, becoming soft and slightly jammy. They add a vibrant red pop and a fresh, tangy contrast to the savory falafel.
OLIVE OIL:
Used for tossing the vegetables before grilling, ensuring they don’t stick and helping them achieve that perfect char. You’ll also need a little extra for brushing the grill grates.
OREGANO:
Dried oregano infuses the vegetables with a classic Mediterranean herb flavor that is aromatic and deeply comforting.
SUMAC OR ZA’ATAR:
These Middle Eastern spices are optional but highly recommended for an authentic touch. Sumac offers a tart, lemony flavor, while Za’atar (a blend of thyme, sumac, and sesame seeds) provides an earthy, tangy, and nutty profile. Either will elevate the flavors of your kabobs beautifully.
SALT AND BLACK PEPPER:
Essential seasonings to enhance all the natural flavors of the ingredients.
FRESH PARSLEY AND LEMON WEDGES:
For garnishing, adding a fresh, bright finish to the grilled kabobs.
TAHINI GARLIC SAUCE INGREDIENTS:
The creamy, tangy dipping sauce is crucial for these kabobs. You’ll need tahini paste, water (to achieve the right consistency), fresh lemon juice for brightness, minced garlic for a pungent kick, and a pinch of salt and pepper to season. This sauce ties all the flavors together perfectly.
HOW TO MAKE THESE DELICIOUS FALAFEL VEGETABLE KABOBS
Creating these vibrant and flavorful Falafel Vegetable Kabobs is a straightforward process that yields impressive results, perfect for any summer gathering. Follow these steps for grilling perfection:
PREPARE THE VEGETABLES: Begin by washing and cutting all your chosen vegetables – bell peppers, red onion, zucchini, and cherry tomatoes. Ensure they are all cut into roughly 1-inch pieces. Uniform sizing is key here, as it allows all the vegetables to cook evenly on the grill. Place all the chopped vegetables into a large mixing bowl.
SEASON THE VEGETABLES: Drizzle the vegetables with 2 tablespoons of olive oil. Season generously with salt, black pepper, and dried oregano. For an authentic Mediterranean twist and an extra layer of flavor, add 1 teaspoon of za’atar or sumac, or another spice blend of your choice that you enjoy. Toss everything together thoroughly until all the vegetables are evenly coated with the oil and spices. This seasoning step is crucial for developing rich flavors on the grill.
FORM THE FALAFEL: If you are using a pre-made falafel mix or dough, use your hands to roll the mixture into approximate 2-inch balls. Aim for a consistent size to ensure even cooking. If you’re using a homemade mix, follow its specific instructions for shaping. Place the formed falafel balls on a plate, ready for assembly.
ASSEMBLE THE SKEWERS: If you are using wooden skewers, remember to soak them in water for at least 15 minutes before grilling. This crucial step prevents them from burning on the hot grill. If you’re using metal skewers, no soaking is needed. Now, thread the ingredients onto the skewers, alternating between the falafel balls, red onion, zucchini chunks, cherry tomatoes, and bell pepper pieces. This creates a visually appealing “rainbow” effect and ensures balanced flavors in each bite.
GRILL THE KABOBS: Preheat your grill to medium direct heat. Once hot, spray or lightly brush the grill grates with olive oil to prevent sticking. Carefully place the assembled kabobs on the hot grill. Grill for approximately 8 minutes, turning them occasionally to ensure even cooking and to achieve a beautiful char on all sides of the falafel and vegetables. You’ll know they’re ready when the falafel develops a nice, crispy crust and the vegetables are tender-crisp with visible grill marks.
PREPARE THE TAHINI GARLIC SAUCE: While your kabobs are grilling, take this opportunity to prepare the indispensable tahini garlic sauce. In a medium bowl, whisk together the tahini paste, water (adding more if needed to reach your desired consistency), fresh lemon juice, minced garlic, salt, and pepper. Continue whisking until the sauce is smooth and creamy. Set it aside for serving.
SERVE AND ENJOY: Once grilled to perfection, remove the Falafel Vegetable Kabobs from the heat. Arrange them on a platter and garnish generously with fresh chopped parsley and a few extra lemon wedges. Serve immediately with the prepared tahini garlic sauce for dipping. Each bite offers a delightful contrast of textures and flavors – the crispy falafel, tender vegetables, and the creamy, tangy sauce. Enjoy this wholesome and satisfying meal!
WHAT TO SERVE WITH THESE GRILLED FALAFEL VEGETABLE KABOBS
These Falafel Vegetable Kabobs are incredibly versatile and pair beautifully with a variety of Mediterranean-inspired side dishes. Here are some fantastic suggestions to create a truly memorable meal:
SALAD: A fresh, crisp salad is always a wonderful accompaniment, providing a refreshing contrast to the warm, grilled kabobs. I highly recommend a hearty Mediterranean Bean Salad for its robust flavors and added protein, a bright and peppery Lemon Arugula Salad with Pine Nuts, a delightful Summer Orzo Pasta Salad for something more substantial, or a classic, simple Easy Lebanese Salad, also known as fattoush, for an authentic pairing. The freshness of a salad perfectly balances the richness of the tahini and the smokiness of the grill.
SIDE DISHES: If you’re looking to round out your meal with more delicious vegetable side dishes, consider these flavorful options. Tender Lebanese Green Beans (Lubee) offer a savory, stewed texture. Earthy Turmeric Roasted Cauliflower provides a warming spice element and a lovely char. And for a medley of vibrant flavors, these Mediterranean Roasted Vegetables are always a hit. These sides enhance the plant-based goodness of the main dish.
POTATOES: Potatoes are another fantastic and comforting addition to this meal. You could make a creamy batch of Gouda Smashed Potatoes, opt for the indulgent Air Fryer Twice Baked Potato, or add a spicy kick with Spicy Lebanese Potatoes (Batata Harra). For a fragrant and zesty option, try the Lemon Cilantro Roasted Potatoes. Another excellent serving idea is to present these kabobs over a bed of creamy polenta, which offers a smooth texture and rich flavor that complements the grilled elements beautifully. Don’t forget fresh pita bread and a generous dollop of hummus for a truly authentic Mediterranean spread!
OTHER MEDITERRANEAN RECIPES YOU MIGHT LIKE:
If you’ve enjoyed these Falafel Vegetable Kabobs and are looking to explore more delightful Mediterranean cuisine, here are some other recipes you might find appealing:
MEDITERRANEAN TUNA CAKES
MEDITERRANEAN BAKED BEEF MEATBALLS
EASY VEGETARIAN QUESADILLA
EASY MEDITERRANEAN HUMMUS BOWL
MEDITERRANEAN ORZO PASTA RECIPE
LEBANESE POTATO EGG RECIPE
MOROCCAN CARROT RED LENTIL SOUP
Tried this recipe? Leave a star rating and comment below! Subscribe to my newsletter or follow me on
Facebook,
Instagram, or
Pinterest for the latest.
Falafel Vegetable Kabobs
Pin
Equipment
-
4 metal skewers or wooden skewers (soak the wood skewers in water for 15 minutes before grilling to prevent burning)
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 into 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 into 1-inch pieces and place them in a large bowl.
-
Drizzle the vegetables with 2 tablespoons of olive oil, salt, pepper, oregano, and za’atar or sumac (if using). Toss thoroughly to combine.
-
Form the falafel dough into approximately 2-inch balls using your hands.
-
If using wooden skewers, soak them in water for at least 15 minutes to prevent them from burning on the grill. Metal skewers do not require soaking.
-
Assemble the kabobs by alternating falafel balls, onion pieces, zucchini chunks, cherry tomatoes, and bell pepper pieces onto each skewer.
-
Preheat your grill to medium direct heat. Lightly spray or brush the grill grates with olive oil.
-
Grill the kabobs for about 8 minutes, turning occasionally to ensure even cooking and a nice char on the falafel and vegetables, until the vegetables are tender-crisp.
-
While the kabobs are grilling, prepare the tahini garlic sauce. In a medium bowl, whisk together the tahini paste, water (adjusting for desired consistency), lemon juice, minced garlic, salt, and pepper until smooth and creamy.
-
Remove kabobs from the grill, garnish with fresh parsley and lemon wedges, and serve immediately with the tahini sauce.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Today’s post is sponsored by Heinen’s. As always, opinions are 100% my own.