Falafel

Ingredients

• 1 tin (400g) chickpeas (no added sugar or salt), drained
• 1 tbsp lemon juice
• 2 tbsp (40g) tahini
• 1 tsp garlic puree (or 1 clove garlic roughly chopped)
• Half tsp paprika
• 1 tbsp vegetable oil

Store the remaining falafel in an airtight container in the fridge, or freezer, for other days.

Method

1. Place the chickpeas, lemon juice, tahini, garlic purée and paprika in a blender (blend until smooth). Add a little more lemon juice if mixture is too thick.
2. Divide the mixture into small balls and flatten slightly.
3. Heat the oil in a pan and cook the falafel on medium heat, for 2 to 3 minutes on each side, until golden.
4. Allow to cool before serving one falafel in a bowl for your baby to explore.