Place the whole peppers on the grill and cook on a high heat until the skin starts to bubble (approx. 10 mins.), turn regularly. Allow to cool a little, remove the seeds and the peel, cut into strips. Stir in the onion. For the dressing, combine the garlic, oil and vinegar, season. Drizzle the dressing over the warm peppers and mix well. Stir in the basil just before serving.
Push the falafel onto the skewers, brush with oil.
Charcoal or gas grill: cook on a medium heat for approx. 3 mins. on each side. Serve the skewers with the salad.