Since before Finn was born, I've been interested in recipes that I can make for him as he grows and is better able to eat solid foods. Now that he's 10 months old and rapidly approaching the picky toddler years, I'm enjoying his current very UN-particular eating habits! This kid eats anything. And then smears it all over himself and the table. And throws things on the floor. And mostly I don't mind! I'm just happy to watch him discover and taste new foods, pretty much every day.
What follows is a recipe that came from a cookbook specifically designed for growing babies and their parents too (The Baby Led Weaning Cookbook). These chickpea patties, or as I call them, Baby Falafel, are great for both little ones and adults alike. They're palm-sized, great for a healthy snack or lunch on the go, and have been Finn-approved (but to be completely honest here, most foods are Finn-approved).
Better yet, they're freezer-friendly, a bonus for tired parents. Instructions on how to prepare these for immediate consumption or for the freezer are both found below.
- 1 15-oz can chickpeas, drained and rinsed
- 1 small onion, peeled and chopped in quarters
- 3 garlic cloves, peeled and crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- juice of 1/2 lemon
- handful fresh parsley
- pinch of ground black pepper
- 2-3 tbsp plain flour (spelt or other non-wheat flour are fine here)
- Place all ingredients except the flour in a food processor and blitz until thoroughly incorporated. Some chunks are okay - this doesn't need to be completely smooth.
- Coat your hands with flour (and sprinkle some flour on a plate) and start scooping out the mixture, one handful at a time, to make small patties, about the size of your child's palm (about half the size of yours probably?). Place the patties on the floury plate until you have about 12-14.
- Heat some sunflower or canola oil in a frying pan and cook the patties for a few minutes on each side, until slightly golden.
- Enjoy right away!
- Or, if FREEZING: allow the cooked patties to cool, then wrap in parchment or wax paper and place in a large ziplock bag in the freezer for up to 3 months. To reheat, microwave or pan-fry until warmed through.