Preparation Time: 40 minutes


  • 1 ½ cup chickpeas, cooked and partially pureed
  • 1 shallot 
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • ½ teaspoon ground caraway seeds
  • salt and pepper to taste
  • 1 teaspoon chickpea flour or as needed for shaping
  • water if necessary for shaping
  • a bunch of parsley, chopped

Create a mixture from all the ingredients and shape it into balls or small patties of your choice. Place them on a baking tray, covered by parchment paper and bake at 180 degrees for 15 to 20 minutes. Turn them in the meantime. 

*In case we make too many balls, we can freeze them uncooked and have them readily available at any time for quick preparation. 

Yogurt Dressing

  • 2 teaspoons tahini paste
  • ½ - ¾ cup coconut yogurt
  • juice and zest from 1 lemon
  • salt and pepper to taste

Mix all the ingredients with a whisk to obtain a smooth dressing. 


Stuff tortillas, pita bread or lepinja flatbread with falafel balls, young greens and young onions. Pour the yogurt dressing over everything. 

In case we do not want to eat the falafel in such a way, we can prepare it in a salad bowl.