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A plate of falafel kebabs.

One Bite Falafel Kebabs (Vegan, Gluten Free)

5 from 1 vote
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 22
This recipe for mini-falafel kebabs is a different take on the classic appetizer, with middle eastern flair. So healthy and fresh!


  • Toothpicks (at least 3 inches long), bamboo picks work well


  • 15 ounce can chickpeas (garbanzo beans) - 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
  • 1/2 cup panko breadcrumbs - gluten free if desired
  • 1 teaspoon olive oil
  • 10 ounces pitted kalamata olives
  • 10 ounce package cherry tomatoes

Cucumber Sauce

  • 1 medium cucumber - peeled, seeded and diced very small
  • 3 tablespoons Vegenaise - or favorite non dairy mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon minced fresh dill
  • 2 garlic cloves - minced
  • 2 tablespoons fresh parsley
  • 1/4 teaspoon ground 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


Serving: 1kebab | Calories: 69kcal | Carbohydrates: 7.1g | Protein: 1.9g | Fat: 3.8g | Sodium: 268mg | Sugar: 0.8g
Did you make this recipe?Mention @veggie__chick or tag #veggiechick