Oven-Baked Falafel Kebabs Are Made With Chickpeas And Colorful Vegetables, Roasted To Perfection. These Falafels are freezer-friendly, making them a perfect vegan lunch or dinner option.
Full Recipe Ingredients/Instructions for these homemade Falafel Kebabs are available in the recipe card at the bottom of the post. However you can find important tips/tricks in the post like how to store and reheat.
- Are Falafels The Same As Kebabs (Kebobs)?
- Can I Use Canned Chickpea In Homemade Falafel?
- How Should I Serve These Falafel Kabobs?
- How To Soak Dried Chickpeas
- Preparing The Falafel For The Skewers
- Cooking Variations
- Roasting Vegetables
- Assembling Kabobs
- Freezing Falafel For Later Use
- 📖 Recipe
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Kabobs are a easy go to meal. We enjoy throwing our tofu kabobs on the grill in the summer.
Falafels are a Middle Eastern dish made from chickpeas and/or fava beans. Falafels are delicious and easy to make. Traditionally, it is deep fried to yield a crispy outside texture and moist savory interior and often served in a pita.
Are Falafels The Same As Kebabs (Kebobs)?
No, they are not the same. These veganized recipes combine two great but different recipes. A Falafel is made from chickpeas, spices and herbs to create individual balls; usually served in a pita. A Kebab is a dish of marinated animal protein and veggies grilled on skewers. Kababs have a lot of variations of spellings from Kebap, Kabob, Kebob, or kabab but there all the same Middle Eastern dish.
Can I Use Canned Chickpea In Homemade Falafel?
The short answer is yes, but. We recommend using dried chickpeas because the resulting falafel is less crumbly and tends to be more moist. However; if time isn’t on your side, drain one can of chickpeas. Save the liquid for later use to make aquafaba.
How Should I Serve These Falafel Kabobs?
Great with a side salad or over rice.
- Fresh Parsley & Dill
- Cumin, Cayenne, Turmeric, Cardamom
- Salt & Pepper
- Lemon Juice
- Almond Flour
- Baking Soda
- Sesame Seeds (optional)
- Bell Pepper
See recipe card for quantities.
How To Soak Dried Chickpeas
Soak 1 cup of dried chickpeas in 4 cups of water overnight.
Preheat oven to 375ºF. On a rimmed and parchment lined large baking sheet. Spray cooking spray.
Add lemon juice and drained chickpeas to food processor.
Add ½ cup fresh dill and parsley.
Add ¼ onion and peeled garlic cloves. Add remaining spices
Pulse to combine, scraping down sides as needed until thoroughly combined. You’re looking for a crumbly dough.
Turn food processor back on for about 15 seconds until the ingredients are mixed: and all the ingredients are mixed together well.
Add baking soda and almond flour, turn on for 10 seconds to blend. Stop and scrape down sides again and blend for another 15 seconds until the mixture forms a ball when you squeeze it in your hand.
Chill falafel mixture for 30 minutes. Refrigerating helps the mixture firm up and be less crumbly when baked.
Scoop 1 teaspoon of mixture. Roll the falafel into balls. Make sure that all your falafel are roughly the same size so they bake evenly. Makes amount 20 falafels
Brush with a little olive oil. Bake the falafel for 30 minutes until done.
Preparing The Falafel For The Skewers
Thru trial and error the best method is to fully cook the falafels and to cook vegetables separately, then assemble the kabobs. Unfortunately trying to assemble the uncook falafel on the skewers with the veggies is a little more movement than they can handle without falling apart.
Oven Baked - see recipe card for full directions
Air Fryer (Oven Style) - line tray with foil or parchment paper. Spray tray with oil. Set air fryer to temperature of 350. Place falafel on tray. Bake for 5 minutes, flip and bake another 5 minutes for total of 10 minutes.
Fried - place plate with paper towel on it nearby. Using a small pot with high sides. Add vegetable oil in pot on medium heat. Fry for about 3 minutes until golden brown. Flip after about one minute then flipping again after another minute. Place on plate and let excess oil drain.
Preheat oven to 425 and roast vegetables until golden and tender about 15 minutes
Assemble kebabs; we recommend about 2 falafels per kebab, add vegetables and falafel to skewers and serve with tahini or tzatziki sauce.
Freezing Falafel For Later Use
To Make Ahead For Meal Prepping - Place falafel mixture in airtight container with lid. Will keep well for day or two. Should freeze after that for food safety.
To Freeze - Prepared falafel mixture as above. Place prepare vegan falafel balls on parchment lined baking sheet and place in freezer for hour or 2 until firm. Place in freezer safe ziplock bag. Falafel can be cooked from frozen by frying or baking. Will keep in the freezer for month.
Falafel Kebabs Recipe
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- Food Processor
- Baking Sheet
- 20 Skewers
- 1 cup Chickpeas - drained from overnight soaking water. About 13.5 oz after rehydration
- 1 / 4 cup Onion
- ½ cup Fresh Parsley
- ½ cup Fresh Dill
- 4 cloves Garlic
- 1 ½ teaspoons Cumin
- ⅛ teaspoon Cardamom
- ¾ teaspoon Salt
- ½ teaspoon Black Pepper
- ⅛ teaspoon Cayenne
- ⅛ teaspoon Turmeric
- 1 tablespoon Lemon juice
- 1 teaspoon Sesame seeds - optional
- 3 tablespoons Almond flour
- 1 teaspoon Baking soda
- 1 Bell pepper - Red, orange and yellow are sweeter
- 1 Onion
- 1 Zucchini
- Soak 1 cup of dried chickpeas in 4 cups of water overnight.
- Preheat oven to 375ºF. On a rimmed and parchment lined large baking sheet. Spray cooking spray.
- Add lemon juice and drained chickpeas to food processor1 tablespoon Lemon juice, 1 cup Chickpeas
- Add ½ cup fresh dill and parsley. Rinsed well and chopped.½ cup Fresh Parsley, ½ cup Fresh Dill
- Add ¼ onion and peeled garlic cloves. Add remaining spices1 / 4 cup Onion, 4 cloves Garlic, 1 ½ teaspoons Cumin, ⅛ teaspoon Cardamom, ¾ teaspoon Salt, ½ teaspoon Black Pepper, ⅛ teaspoon Cayenne, ⅛ teaspoon Turmeric, 1 teaspoon Sesame seeds
- Pulse to combine, scraping down sides as needed until thoroughly combined. You’re looking for a crumbly dough (see photo above).
- Turn food processor back on for about 20 seconds until the ingredients are mixed: and all the ingredients are mixed together well.
- Add baking soda and almond flour, turn on for 10 seconds to blend. Stop and scrape down sides again and blend for another 15 seconds until the mixture forms a ball when you squeeze it in your hand.3 tablespoons Almond flour, 1 teaspoon Baking soda
- Chill falafel mixture for 30 minutes. Refrigerating also helps the mixture firm up and be less crumbly when baked.
- Scoop 1 teaspoon of mixture. Roll the falafel into balls. Make sure that all your falafel balls are roughly the same size so they bake evenly. Makes amount 20 falafels. Brush with a little olive oil.
- Bake the falafels for 25 minutes until done and enjoy.
- Preheat oven to 425. Rinse and chop vegetables. Roast vegetables until golden and tender about 15 minutes1 Bell pepper, 1 Onion, 1 Zucchini
- Assemble kebabs; we recommend about 2 falafels per kebab, add vegetables and falafel to skewers and serve with tahini or tzatziki sauce.
- Serve over rice or with side salad
These nutritional figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe.
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