I’d been meaning to make these baby-friendly falafel for a while. They are adapted from the River Cottage Baby and Toddler Cookbook by Nicky Duffy. It’s a fairly good addition to my shelves, although the recipes only take up half of the actual book, which I feel is a bit of a cheat. Confusingly, in the book, these are actually called ‘Felafel.’
Ben loved these. I think it was the dried apricots, which gives the falafel a sweetness. He loved them as a finger food.
Ingredients (Makes 18-20)
- 5 dried apricots
- 1 onion
- 1 clove garlic
- 1 tbsp olive oil
- 1 tin chickpeas
- 1 slice bread
- Small bunch coriander
- 1 tsp ground cumin
- Soak the dried apricots in boiling water for a few minutes to soften them.
- Finely chop the onion and garlic and fry them gently in the olive oil for around 10 minutes, until soft.
- In a food processor, whizz up the bread into breadcrumbs. Add all the other ingredients and process a few times, so that you have a thick paste. It should be quite smooth, otherwise your falafel won’t hold together.
- Take teaspoonfuls of the mixture and roll them into sausage shapes – these are easier for babies to hold.
- At this stage, you can freeze the falafel if you like, on a baking sheet. When frozen, transfer to a freezer bag.
- If frozen, defrost the falafel. Preheat the oven to 190C. Drizzle the falafel with olive oil and bake for around 18 minutes, turning halfway through cooking.
- Allow to cool before serving them to your baby. We had them with pitta bread, greek yoghurt and cherry tomatoes.