1medium cucumber - peeled, seeded and diced very small
3 tablespoonsVegenaise - or favorite non dairy mayonnaise
1tablespoonfresh lemon juice
1tablespoonminced fresh dill
2garlic cloves - minced
1/4teaspoonground sea salt
Preheat oven to 400 F.
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.
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.
Add falafel balls to a baking sheet. Bake for 25 minutes.
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.
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.
Other ideas for toppings- pickled turnips, mini pickles, cucumber slices