Cooked - Falafel Vegetables Kabobs

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Falafel Vegetables Kabobs

4.0

16 ounce container of Fedora Foods Famous Falafel Dough

½ each of a red , yellow and orange bell pepper seeded, cut into 1- inch pieces

1 small red onion, cut 1-inch pieces

1 large zucchini, cut into chunks

1 cup of cherry tomatoes

2 Tablespoons olive oil, more for brushing on the grill

½ teaspoon salt

⅛ teaspoon black pepper

1 teaspoon dried oregano

1 teaspoon za'atar or sumac {optional}

4 or 5 metal or wooden skewers, soak the wood skewers in water for 15 minutes before grilling

Fresh parsley

Lemon wedges for serving

1 cup tahini paste

¼ cup water, or more for consistency

Juice of 1 lemon

4 garlic cloves, minced

¼ teaspoon salt

⅛ teaspoon black pepper

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.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍢Kabobs

CuisineMiddle Eastern

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season☀️Summer

DifficultyEasy ⏰ 30m

Created 76 weeks ago

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