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!