Falafel or chickpea meatballs for babies

Ingredients

• An onion
• 400g of cooked chickpeas
• 50g of wheat flour (2 tablespoons)
• A garlic clove
• a sprig of parsley
• 30ml of virgin olive oil (2 tablespoons)
• A teaspoon of cumin
• A teaspoon of turmeric

How to make the chickpea falafel

1. Put the oven to preheat to 180ºC.
2. Wash and peel the onion and cut it into large pieces.
3. Put all the ingredients in the blender or chopper glass: the cooked chickpeas, the onion, the flour, the garlic, the parsley, the oil and the spices. Crush until you get a paste.
4. With a soup spoon, take portions of the pasta and place them on a baking tray covered with baking paper (about 16 portions come out). Smash them a bit.
5. Bake for 10 minutes, then flip them over and bake again for another 10 minutes.
6. When the falafels are golden, take them out of the oven, let them cool down and enjoy!

Tricks and tips

• Be careful when baking, if the falafel gets very dry and crunchy, your baby may have difficulty chewing it.
• The already cooked falafel can be kept for 2 or 3 days in the fridge. You can also freeze them before baking.