Red Castle UK Child Home

FALAFELS

FALAFELS
Jodi Harris

FALAFELS – My Little Food Critic

SUITABLE FROM 10 MONTHS.

PREPARE 5 MINS/ DEHYDRATE 6-8 HOURS AT 45°C

16 FALAFELS

Loaded with veggies, protein and iron, these falafels are so delicious and they take just a few minutes prep time.

INGREDIENTS

1 tin chickpeas (c400g) + 2 tbsp water

1/2 white onion, finely diced

1 carrot, peeled and roughly chopped

1/2 lemon

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

INSTRUCTIONS

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.

NUTRIFACTS

Chickpeas are high in iron and protein.

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