I wanted to make a falafel recipe that used canned chickpeas because sometimes there’s no time for soaking and cooking chickpeas from scratch… and I didn’t notice the difference 🙌🏼
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Baby Falafels
Ingredients
- 400 g Canned chickpeas (drained and rinsed)
- 1 Small onion diced
- 3 Cloves Garlic minced
- 2 Tbsp Lemon juice
- 1 Tsp Ground cumin
- 1 Tsp Ground coriander
- 1/2 Tsp Baking soda
- 1 Tbsp Olive oil
- 1/2 Cup Fresh coriander (or parsley)
- 3 Tbsp Oat flour
Instructions
- Preheat the oven to 190c
- Add all ingredients to a blender and blend till it comes together (but still has some texture!)
- Spray a tray with some olive oil, then using a Tbsp measure scoop and form the falafels into ball/disk shapes (makes ~ 15 falafels).
- Gently flatten if you prefer and then give a light spray of olive oil to the tops of the falafels
- Cook for 20-25 mins, turning halfway
- Serve warm and either whole or cut in quarters
Notes
We served ours with a tahini dressing (just a mix of tahini, lemon juice, olive oil & water) and a side of tzatziki… I also ate 6 of these 👌🏼😋
Store in the fridge for 3 days of freezer for 2 months
Did you make this recipe?
Leave a comment below to let me know what your little one thought! Until next time, keep an eye on our Instagram page for our latest recipes and ideas.
4 Comments
I absolutely love the Vegan Baby Falafels recipe from Little Vegan Eats! It’s such an easy and healthy snack that I can make for my little ones. The combination of chickpeas, herbs, and spices gives them a delicious flavor that even my picky eater enjoys. Plus, it’s a great way to introduce my kids to new veggies and plant-based protein sources. Thank you, Little Vegan Eats, for sharing this wonderful recipe with us!
Aw this made my day, thanks for letting me know how much you like them xx