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
- 1 x 400g can of chickpeas (drained and rinsed)
- 1 small onion (diced)
- 3 cloves garlic
- 2 tbsp lemon juice
- 1 tsp ground cumin
- 1 Tsp ground coriander
- 1/2 tsp bicarbonate of soda
- 1 tbsp olive oil
- 20 g fresh coriander (approx 1/2 cup, can sub parsley)
- 30 g oat flour
Instructions
- Preheat the oven to 190c/375f.
- Add all ingredients to a blender and blend until it comes together (no chunks, but still has some texture).
- Spray a tray with some olive oil, then use a tbsp of this mix and form into ball/disk shapes (makes ~ 16 falafels).
- Gently flatten if you prefer and then give a light spray of olive oil to the tops.
- Cook for 20-25 minutes, turning halfway.
- Serve warm.
Storage
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.
2 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