A middle-eastern delight falafels are a fantastic food for children because they are easy to eat, full of protein, fiber and other important nutrients. They also introduce children to new flavors and a young age helping to develop their growing taste buds! This recipe can be made in the oven or air-fryer!
Serves: 20 falafel balls
Prep Time: 30 minutes (not including soaking and refrigeration)
Cook Time: 15 minutes
Total Time: 45 minutes
- 2 cups dried chickpeas (not canned or cooked!)
- 4 cloves garlic peeled and chopped
- 1/2 cup Tiny Sprouts Hemp Hearts Booster
- 1/2 cup white onion chopped
- 1 cup chopped fresh parsley
- 1/2 cup chopped fresh cilantro
- 2 tbsp Tiny Sprouts Milled Flaxseed Booster
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp black pepper
- 1 tsp baking powder
- Olive oil spray
- Optional: 1.5 tsp salt (omit for babies under 12 months)
- DAY BEFORE PREP: Soak dried chickpeas in large bowl of water for at least 18-24 hours (water should be at least 8cm above the chickpeas).
- Drain chickpeas and combine with all remaining ingredients EXCEPT BAKING POWDER into a food processor.
- Pulse until fully combined, while occasionally scrapping the mixture down the sides of the food processor.
- Refrigerate falafel mixture for at least 60 minutes in the fridge (you can keep it in the food processor bowl or transfer into a new bowl).
- Remove mixture from fridge. Mix in 1 tsp baking powder. Using a spoon or ice-cream scooper, spoon out some of the mixture and form into 2-3 inch slightly flattened balls/patties and place on large tray.
- Spray olive oil onto formed patties.
- AIR-FRYER: Bake in pre-heated air-fryer for 11-14 mins turning once until nicely browned.
- OVEN: Bake in pre-heated oven at 375 degrees for 25-30 mins turning once until nicely browned.
- Serve with pita, tahini, veggies, Greek-yogurt and/or hummus! Or they are even great on their own!
- Falafels can be kept in fridge for up to 3 days
- Falafels can be frozen for up to 1 month