Home Recipes Grilled Veggie and Falafel Kebabs

Grilled Veggie and Falafel Kebabs

Total Time: 35 mins.
Prep Time: 20 mins.
Cook Time: 15 mins.
Serves: 4


Herbed Tahini Sauce:
3 tbsp (45 mL) tahini paste
3 tbsp (45 mL) lemon juice
2 cloves garlic, minced
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) ground coriander, ground cumin and dried oregano
Pinch cayenne pepper
1/3 cup (75 mL) coconut yogurt
1/4 cup (60 mL) finely chopped fresh parsley
4 tsp (20 mL) finely chopped fresh mint 

12 Yves Veggie Cuisine® Falafel Balls
1 small zucchini, cut into 12 slices
1 small red pepper, cut into 12 chunks
1 small red onion, cut into 12 chunks
2 tbsp (30 mL) olive oil

Star Product

Falafel Balls


  1. Herbed Tahini Sauce: Whisk together tahini paste, lemon juice, 1 tbsp (15 mL) water, garlic, salt, coriander, cumin, oregano and cayenne pepper. Stir in yogurt, parsley and mint.
  2. Skewers: Evenly thread Falafel Balls, zucchini, red pepper and onion onto 4 large skewers. Brush with olive oil.
  3. Prepare grill for indirect cooking by heating half of the burners to medium heat. Position skewers over direct heat; cook for about 5 minutes or until lightly marked. Transfer to indirect heat; cook for 7 to 10 minutes or until vegetables are tender and Falafel balls are heated through.
  4. Serve skewers with Herbed Tahini Sauce for dipping.


Substitute fresh basil, chives or cilantro for mint if desired.
Eggplant chunks and halved cremini mushrooms are also excellent on the skewers.