Soft baked falafel
- Age: 10–12 months (Self-feeding)
- Texture: Finger food
- Prep: 8 min
- Cook: 18 min
- Makes: 10 falafel
Ingredients
- 200 g tinned chickpeas, no added salt, rinsed
- a handful parsley
- 1/2 small onion
- 2 tbsp plain flour
- 1 tsp ground cumin
- 1 tbsp olive oil
Contains: Wheat
Method
- Blend everything except the oil to a rough paste.
- Shape into small flat discs, brush with oil, and bake at 200 °C for 18 minutes, turning once.
- Cool.
Safety: Discs, not balls. Cool fully before handing over — the inside stays hot much longer than the outside.
Storage: Fridge 2 days, freezer 1 month.
Tip: Baked, not fried, and pressed flat. Serve with yoghurt or houmous to dip.
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