Falafel & Hummus for Baby Led Weaning
Ingredients
- 1 medium red onion
- 1 x 400g tin chickpeas
- Handful fresh parsley
- 2 cloves garlic
- 1 tsp ground coriander
- 1 tsp ground cumin
- 4 tbsp plain flour
- 2 tbsp olive oil
- Sesame seeds
- 4 tbsp olive oil
- Juice 1/2 lemon
- 4 tbsp tahini
- 4 tbsp water
- 2 cloves roasted garlic make sure to roast for smaller babies
- 1 x 400g tin chickpeas
- Black pepper to season
- ½ tsp cumin seeds
- Flatbreads to serve
- Chopped Coriander
- Iceberg lettuce
Method
- Preheat oven to 180ºC.
- Peel and roughly chop the onion, then add to a food processor or blender along with all the remaining falafel ingredients (with the exception of the sesame seeds). Blend until smooth. You may need to scrape down the sides a few times to loosen away any stuck pieces.
- Line a tray with a bit of parchment paper, then divide the mixture into roughly 9 falafel using an ice cream scoop. Sprinkle over a few sesame seeds, then bake for 25-35 minutes or until golden.
- To make the hummus, add the wet ingredients to the blender first, followed by the chickpeas, then season with a little pepper and cumin seeds. This helps the hummus to blend much smoother. Blend until smooth and creamy.
- Serve the falafel and hummus on warm flatbread, and sprinkle over a little coriander and a little iceberg lettuce.
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