I made falafels for us all for lunch and served them with pitta bread and yoghurt dip. Joshua loved his and ate two, sliced into fingers. Traditionally, falafels are round and are cooked by being deep-fried but I flattened these to make them suitable for pan frying or oven baking and so that they would cook through nice and quickly. They are a perfect texture for little hands to hold and gums to mush up and are a great way to introduce babies to new flavours and spices. The ingredients and quantities are... 🌀400g tin of chickpeas, drained 🌀3 garlic cloves 🌀1 egg🥚 🌀4 tablespoons of plain flour 🌀1 onion, chopped 🌀juice of half a lemon 🌀2 teaspoons of ground coriander 🌀2 teaspoons of ground cumin 🌀handful of chopped fresh coriander To make and bake... ♨️blend all ingredients in a food processor ♨️drizzle or spray a little oil on a pan on a medium/high heat ♨️spoon dollops of the mix into the pan ♨️fry for a few minutes on each side until brown and crisp 📌These quantities make approximately 16 falafels - easily enough for two adults and a baby.
📌You could possibly also oven bake on an oiled tray, but I didn't try this cooking method
Best served warm (or possibly at room temperature for babies). I cooked them in advance and then warmed them in the oven before serving with pitta bread and yoghurt dip. This recipe is adapted from one in Gill Rapley and Tracey Murkett's BLW cookbook. Enjoy x
