These super nutritious and aromatic falafel from the book Vegan in Topform - Das Kochbuch are very different from the traditional ones. While they cook, you can prepare the lemon-tahina-sauce.


  • 3 tbsp. flaxseed flour
  • 80 ml water
  • 400 g Quinoa cooked (approx. 125g uncooked)
  • 3 tbsp. yeast flakes
  • 2 tsp. miso paste
  • 1 tsp. Tahina
  • 1 tsp. onion powder
  • ½ tsp. garlic powder
  • 1 handful parsley finely chopped
  • 1 tsp. Oregano finely chopped
  • 2 tbsp. Organic Veganz Coconut Oil melted
  • lemom-tahina-dip


  • Mix flaxseed flour and water in a small bowl and let it soak for about 10 minutes.

  • Meanwhile, preheat the oven on grill function.

  • In a medium sized bowl, mix quinoa, yeast flakes, miso paste, tahina, onion and garlic powder.

  • Fold in the flax seed flour mixture together with parsley and oregano. Take one heaped tablespoon of the paste and form a ball (5 cm diameter large) with your hands, then press it flat. Repeat wih the remaining paste.

  • Place foil on a baking tray and grease it with 1 tablespoon of coconut oil. Distribute the falafel on the tray and grease them with the remaining coconut oil. Grill the falafel in the oven for about 8 minutes.

  • Take the falafel out of the oven, turn all over and grill for further 5-7 minutes until crisp and golden-brown.

  • Let them cool down first, then serve with lemon-tahina-dip.