Falafel is the versatile hero of Middle Eastern cuisine! It's fun to flavor and easy to pair with other ingredients. These baked falafel kebabs can be your quick grab-and-go lunch option or a hearty dinner entree - you choose!
Since I'm a sucker for good Lebanese food, I wanted a failproof falafel kebab recipe to add to my repertoire! And these falafel kebabs, ladies and gentlemen, are game changers! They are as good as my Lebanese Chicken Kafta Burgers or Beef Kofta, and make a great lenten dish.
Did I mention they are vegan? Drool!
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Why You'll Love This Recipe
Super Pocket-Friendly. Make as many vegan falafel kebabs as you like; your pocket won't complain! The recipe uses pantry essentials you already have at hand.
Quick and Easy. Up against time? No problem! These crispy falafel kebabs come together within an hour, give or take!
Freezes Perfectly. Make ahead of time and freeze for weeknight dinners or brown bag lunches. Kids love them, too!
Easy to Tweak. This recipe is perfect as it is, but if you want to add some extra goodies like bacon, cherry tomatoes, or cayenne - do it! You can also try different sauces like garlic sauce or tzatziki sauce for a different flavor each time. Talk of versatility!
Ingredients for Homemade Falafel Kebabs
Dried, Soaked Chickpeas: The all-time great meat substitute! Chickpeas are loaded with plant-based protein - just what a true vegan would want!
Herbs: Fresh parsley and cilantro will brighten up the recipe and boost the lemony, peppery vibe of the dish. I also sneak in some fresh dill and fresh mint when I can!
Spices: It's a flavor game! You'll need cinnamon, salt, ground cumin, and black pepper to flavor your falafel kebabs.
Baking Powder: For the lighter, fluffier kebabs that hold their shape like a pro.
Onion: Add a little crunch to your vegan kebabs with a roughly chopped onion.
Jalapeño: Homemade and vegan doesn't have to be bland! Spice it up with diced jalapenos.
Garlic Cloves: For that extra fragrant punch!
Veggies: I use small red onions and bell peppers for this recipe. Yellow bell peppers are my go-to option, but you can always do a combination of all four colors. We'll chop and roast vegetables with a drizzle of a little olive oil.
Tahini Sauce: Blitz together some tahini, water, fresh lemon juice, salt, and garlic powder to make a delicious and quick tahini sauce.
Step By Step Instructions
Step 1: Add chickpeas, parsley, cilantro, onion, salt, pepper, cinnamon, cumin, and jalapeno to a food processor.
Step 2: Blend until everything is finely chopped and combined. Adding up to ¼ cup water if necessary while blending.
Step 3: Toss peppers & onion with olive oil.
Step 4: Scoop the falafel mixture into balls and place on a baking sheet with the peppers & onions. Bake at 350 degrees for 20 minutes.
Step 5: While that cooks, mix the tahini, garlic powder, lemon juice, water, and a pinch of salt together.
Step 6: Allow the falafel balls to cool and then skewer peppers, onions, and falafel onto the wooden skewers. Top with the tahini sauce and enjoy!
Tips and Tricks
- Don't over-blend your chickpea mixture, or you'll end up with some really tough kebabs.
- If you don't want your kebabs to crumble, let them rest in the freezer for thirty minutes before baking.
- Only skewer your falafel balls and vegetables when they are baked. It's less movement, so the chances of your kebabs staying put are higher! Also, use wooden skewers!
Serving Options
Can't wait to dig in? I get it!
Here are some effortless and crazy delicious ideas to turn these falafel kebabs into a hearty, satisfying meal:
- Warm up some pita bread, layer it with falafel kebabs and veggies, and drizzle it with tahini sauce! Roll it tight and dig in. There's a delicious falafel wrap you can't say no to!
- Serve with my Lebanese Fattoush Salad or Tabbouleh on the side for a light, crunchy meal!
- Crispy falafel kebabs over a bed of rice - YUM!
Frequently Asked Questions
Absolutely! Bake, air fry, or fry - make them however you like! If you're air-frying them, layer the basket with parchment paper, spritz a little olive or vegetable oil, place falafel on the tray, and let them cook for 3-4 minutes (max 5) on each side.
It's easy. Shape your falafel scoop, place them on a baking sheet lined with parchment paper, and freeze them. Once frozen solid, transfer the balls to a freezer bag.
Related Recipes
If you tried these Baked Falafel Kebabs, or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
📖 Recipe
Baked Falafel Kebabs
Equipment
- Food Processor
- Cookie Scoop
- Baking Sheet
Ingredients
Falafel Kebabs
- 1 ½ cups dried chickpeas
- ½ bunch of parsley
- ½ bunch of cilantro
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 teaspoon cumin
- ½ teaspoon baking powder
- ½ teaspoon pepper
- ½ onion roughly chopped
- ¼ small jalapeño
- 3 garlic cloves
- 1 red onion
- 1 yellow bell pepper
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
Tahini Sauce
- ¼ cup tahini
- ¼ cup water
- juice of 1 lemon
- pinch of salt
- ½ teaspoon garlic powder
Instructions
- Add the chickpeas to a large pot or saucepan and fill with 4 cups of water.
- Bring the water to a boil and cook 10 minutes.
- Turn off the heat and cover the pot with a lid. Let sit for at least 1 hour until the chickpeas are tender.
- Put all of your ingredients in a food processor and blend until it becomes a paste consistency.
- Pour into a bowl and refrigerate for 30 minutes
- Form them into balls using a cookie scoop
- Cut the bell pepper and onion into 2 inch pieces and toss in a bowl with olive oil, salt, and pepper.
- Preheat the oven to 450 degrees and arrange the vegetables and falafel balls onto a baking sheet.
- Bake for 20-30 minutes until the falafel is golden brown on the edges.
- While those are baking, in a blender cup or food processor combine the tahini, water, lemon juice, garlic powder, and salt. Blend until smooth.
- To assemble the kebabs, alternate skewering the veggies and falafel balls.
- Serve with a drizzle of the tahini lemon sauce and enjoy!
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