FALAFELS – My Little Food Critic
SUITABLE FROM 10 MONTHS.
PREPARE 5 MINS/ DEHYDRATE 6-8 HOURS AT 45°C
Loaded with veggies, protein and iron, these falafels are so delicious and they take just a few minutes prep time.
1 tin chickpeas (c400g) + 2 tbsp water
1/2 white onion, finely diced
1 carrot, peeled and roughly chopped
1 tsp cumin
1 tsp coriander
1/4 tsp cardamom powder
1 tbsp tahini
A large handful of chopped parsley
1 tsp minced garlic
2 tbsp sesame seeds
Add all the ingredients to to Babycook® Neo (or a blender) and pulse until combined.
If the mixture is a little dry add another tbsp of water at a time until the mixture can be flattened into a falafel shape.
Line 2 mesh dehydrator trays with a non-stick sheet or parchment paper.
Scoop about about a 1 1/2 tbsp of the mixture and roll into a ball with your hands and then flatten into a falafel shape.
Sprinkle over the sesame seeds.
Place the falafels onto the trays.
Dehydrate for 6-8 hours at 45°C.
If you would like them slightly dryer dehydrate for 8 hours or if you would like them a little bit more moist dehydrate for 6 hours.
Once dehydrated remove from the parchment paper and store in an airtight container for up to 5 days.
Chickpeas are high in iron and protein.
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