Last Updated on April 12, 2017

Cute party idea! This recipe for mini-falafel kebabs is a different take on the classic appetizer, with middle eastern flair. So healthy and fresh! 

I just love Middle Eastern food. Give me some hummus, tabouli, garlic sauce, pita bread, and falafel and I’m good to go. I am lucky enough to live in Michigan, where there is a huge Middle Eastern population, so there is no shortage of delicious food. These One Bite Falafel Kebabs were inspired from the amazing baked falafels I get at our local restaurant. Throw them on a stick and they become a fun party take along.

To start, preheat your oven to 400 degrees.

In a small bowl, add 2 tablespoons ground flax seed (grinding whole flaxseeds is best). Add 6 tablespoons of water, stir and let set. It will thicken as it sets.

Next, in a medium bowl, add chickpeas. Mash with potato masher until blended thoroughly. To the chickpea mixture, add white onion, cumin, paprika, cinnamon, black pepper, salt and flax egg. Stir well.

Then add panko breadcrumbs and combine. Form mixture into 1 inch balls, placing aside on a plate.

In a medium skillet over medium-high heat, add olive oil and swirl to coat. Cook falafel balls on one side about 2-3 minutes or until starting to brown. Flip with fork and cook for another 2-3 minutes. Stir around pan so falafel balls are exposed to heat on all sides. Stir and cook for another 2 minutes until the falafel balls are browned.

Add falafel balls to a baking sheet. Bake for 25 minutes.

To make cucumber sauce, mix cucumber, Vegenaise, lemon juice, dill, garlic, parsley and sea salt  in a food processor or blender. Process until blended.

To make the kebabs- On each toothpick, slide on a grape tomato, a few pieces of arugula, a kalamata olive, and finish with a falafel ball. Serve with cucumber dipping sauce and lemon slices. Makes about 22 kebabs. If you’re lucky, they’ll actually stand up!

Additional options: cucumber slices, pita bread, parsley, pickled turnips, etc.

One Bite Falafel Kebabs (Vegan, Gluten Free)

This recipe for mini-falafel kebabs is a different take on the classic appetizer, with middle eastern flair. So healthy and fresh!

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 22 1x
• Category: Vegan, Gluten Free

Scale 1x2x3x

Ingredients

• 15 ounce can chickpeas, rinsed and drained
• 1 tablespoon dijon mustard
• 1/3 cup minced white onion
• 1 teaspoon ground cumin
• 1 teaspoon Spanish paprika
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon salt
• 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water) OR 2 egg whites
• 1/2 cup panic breadcrumbs, gluten free if desired
• 1 teaspoon olive oil
• toothpicks (as least 3 inches long, I used “bamboo picks” from Party City)
• 10 ounces pitted kalamata olives
• 10 ounce package cherry tomatoes
• lemon slices
• Other ideas for toppings- pickled turnips, mini pickles, cucumber slices

Cucumber Sauce

• 1 medium cucumber, peeled, seeded and diced very small
• 3–4 tablespoons Vegenaise (non dairy mayonnaise)
• 1 tablespoon fresh lemon juice
• 1 tablespoon minced fresh dill
• 2–3 garlic cloves, minced
• 2 tablespoons fresh parsley
• 1/4 teaspoon ground sea salt

Instructions

1. Preheat oven to 400 degrees.
2. In a small bowl, add 2 tablespoons ground flax seed (grinding them from whole flaxseeds is best). Add 6 tablespoons of water, stir and let set. In a medium bowl, add chickpeas. Mash with potato masher until blended thoroughly. To the chickpea mixture, add white onion, cumin, paprika, cinnamon, black pepper, salt and flax egg. Stir well. Add panko breadcrumbs and combine. Form mixture into 1 inch balls, placing aside on a plate.
3. In a medium skillet over medium-high heat, add olive oil and swirl to coat. Cook falafel bites on one side about 2-3 minutes or until starting to brown. Flip with fork and cook for another 2-3 minutes. Stir around pan so falafel balls are exposed to heat on all sides. Stir and cook for another 2 minutes until falafel is browned.
4. Add falafel balls to a baking sheet. Bake for 25 minutes.
5. To make cucumber sauce, mix cucumber, Vegenaise, lemon juice, fresh dill, garlic, parsley, and sea salt in a food processor or blender. Process until blended.
6. To make the kebabs- On each toothpick, slide on a grape tomato, a few pieces of arugula, a kalamata olive, and finish with a falafel ball. Serve with cucumber dipping sauce and lemon slices. Makes about 22 kebabs.

Note: Nutrition information below is based on 1 serving = 1 falafel kebab