Description (Some HTML is OK)
This is a quick healthy meal that you can rustle up from larder ingredients. I came across the original recipe on the babyledweaning.co.uk forums, but found they really needed some cornflour as well to hold their shape. If you double up the quantities below there's plenty for two greedy adults and one baby. The baby (10 months) seemed to liked them; she put several handfuls in her mouth. They're easy for her to hold and gum to bits. Hopefully some went down her throat as well!
Oh, this really needs a side dish of some tzatziki, salsa or chutney so they're not too dry.
Makes 2 servings
- 400g tinned chickpeas, drained (organic in water is best)
- 1 tablespoon chopped parsley
- 2 tablespoons plain flour
- 1 tablespoon cornflour
- 1 small onion chopped
- 1 large garlic clove chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander seeds
- salt and pepper to taste
- ½ cup sunflower oil
Preparation (Some HTML is OK)
Make sure the chickpeas have as little of the tinned juices as possible. Put all the ingredients except the oil into a food processor and blend until smooth. The batter should be firm and not sticky. Flour your hands, and then divide into 12 portions, shaping each into a round patty.
Heat the oil and lightly fry each falafel for 2-3 minutes on each side until golden and crisp. Don't overcrowd the pot or the oil will lose its heat.
Uncooked patties can be made a day ahead and refrigerated, covered, or frozen.