I am always very keen for my girls to try different tastes, textures and flavours. While Evelyn has never been one to eat a lot, she has never been fussy with trying new foods. She will give anything a go, but generally just a nibble or two before she realises she is too busy to sit down and eat. Gracie on the other hand does eat A LOT, but is definitely more hesitant to try new foods, and is very particular about texture. So much so that she will squeeze every piece of finger food before it goes in her mouth and if it is too squishy or too hard it is immediately rejected and usually thrown on the floor. Sigh.
One thing both my girls enjoy is meatballs! I often have a batch of beef or chicken meatballs made and in the freezer and they are a great go-to to whip out, heat up and have with some roast potatoes, veggies or salad. While the girls love their meatballs, and you can find yummy chicken and beef recipes here and here – I decided to try make some mini falafels to see if they would enjoy a vegetarian option as well.
These are very simple to make – it is really a matter of placing all the ingredients into a food processor, whizzing it up, forming into flattened balls and frying up. Very simple and quick and my girls really enjoyed them. We served these for dinner, with some home made tzatziki and sweet potato fries, but they would also be a great option for lunch boxes. They also go great in the freezer!
1 x 400g tin of chickpeas, drained and rinsed
1 clove garlic
1 tsp ground cumin
1 tsp ground paprika
1 tsp dried oregano
1 tsp ground coriander
2 tsp sesame seeds
2 heaped tbsp plain flour, plus extra for dusting
1/4 cup fresh flat leaf parsley
salt to taste (I add about 1/2 tsp)
olive oil to fry
lemon and tzatziki to serve
Prep time: 5 minutes
Cook time: 10 minutes
Servings: 10-12 mini falafels
You can of course buy ready made tzatziki from the supermarket, but if you want to make your own, I made mine as follows. Disclaimer: I don’t know how traditional this recipe is, but I am guessing not very!! To make a serving the size pictured below (i.e. enough for one batch of falafels), use:
1/2 cup natural yoghurt
1/3 lebenese cucumber, cut in half lengthways and seeds scooped out
1 small clove of garlic
1 tbsp lemon juice
1/2 tsp salt
Blitz the garlic and cucumber in a food processor, then add the yoghurt, lemon juice and salt and blitz again to combine. Serve chilled.
Place all the ingredients (except the flour and the olive oil) into a food processor.
Blitz until smooth, then add the flour and blitz again until combined.
Take tbsp size scoops of the mixture and form into balls. Flatten slightly with fingers into disc like shapes. Place on a floured plate.
Turn the falafels in the flour to coat.
Heat oil in a frypan. Dust excess flour off the falafel and then fry 2-3 minutes each side until golden brown.
Serve with tzatziki and a squeeze of fresh lemon juice! Enjoy!