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You will also need toothpicks, at least 3 inches long.
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I used the bamboo-style picks from Party City.
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Preheat oven to 400 degrees F.
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In a small bowl, prepare flax eggs.
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(For 2 flax eggs, add 2 tablespoons ground flax seed (grinding them from whole flaxseeds is best) and 6 tablespoons of water, stir and let set.)
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In a medium bowl, add chickpeas.
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Mash with potato masher until blended thoroughly.
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To chickpea mixture, add white onion, mustard, cumin, paprika, cinnamon, black pepper, salt and flax eggs.
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Stir well.
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Add panko breadcrumbs and combine.
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Form mixture into 1-inch balls, placing aside on a plate.
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In a medium skillet over medium-high heat, add olive oil and swirl to coat.
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Cook falafel bites on one side about 23 minutes or until starting to brown.
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Flip with fork and cook for another 23 minutes.
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Stir around pan so falafel balls are exposed to heat on all sides.
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Stir and cook for another 2 minutes until falafel is browned.
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Add falafel balls to a baking sheet.
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Bake for 25 minutes.
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To make cucumber sauce, mix cucumber, Vegenaise, lemon juice, fresh dill, garlic, parsley, and sea salt in a food processor or blender.
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Process until blended.
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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.
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Serve with cucumber dipping sauce and lemon slices.
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Note: To make one flax egg, mix 1 tablespoon ground flax with 3 tablespoons water.
