My babies love eating these chickpea falafels for lunch or dinner! They are full of delicious and healthy ingredients like chickpeas, onion, fresh herbs, and garlic. I like to serve them alongside a scoop of plain greek yogurt, sliced cherry tomatoes, and cucumber spears. A baby-sized greek feast!
Finn and Eli always have so much fun eating this meal. I often mix up a large batch of falafel batter and cook 3-4 at a time so they can have them fresh for a meal. Falafels are a good source of iron and fiber and a great, easy baby led weaning recipe!
chickpea falafels
delicious chickpea falafels are a good meal for adults and babies!
Ingredients
- 2 cups roughly chopped white onion
- 1 tablespoon diced garlic
- 2 cups cooked chickpeas, drained (2 16 ounce cans)
- 1 cup lightly packed parsley leaves
- 1 cup lightly packed cilantro leaves
- 1 teaspoon salt
- 1/4 teaspoon paprika
- 2 teaspoons cumin
- 2 teaspoons baking powder
- 1/2 cup flour ( or gf flour blend)
- coconut oil for cooking
Instructions
add onion, garlic, chickpeas, salt, paprika, cumin, and baking powder to the bowl of the food processor and pulse until finely blended but not pureed.
add parsley and cilantro leaves and pulse until roughly chopped.
add flour and pulse until well combined. it should form a ball in the food processor and not be too sticky. remove the mixture to a bowl and allow to chill in the refrigerator for 15-20 minutes.
to cook, heat 2-3 tablespoons of coconut oil in a large sauté pan. once oil is hot, scoop tablespoon sized patties into the hot pan. place the falafels on the stove one by one, forming them into small patties as you go.
allow the falalfels to brown on one side for 2-3 minutes before flipping them to brown on the other side.
remove from heat and allow to cool slightly before serving!
