Baked Chickpea Falafel Recipe For Baby Led Weaning
Table of Contents
When Can Babies Have Falafel?
Babies can typically start eating homemade falafel around 6 months old, as long as they have been introduced to various single-ingredient solid foods prior with no adverse reactions.
It is essential to ensure that the falafel is well-cooked, mashed or chopped into small, manageable pieces, and free of any potential choking hazards such as whole nuts or large chunks.
Additionally, consider the ingredients used in the falafel, such as salt content and potential allergens like sesame seeds or chickpeas if they are store bought.
How To Serve Baby Chickpeas?
To serve chickpeas to a baby in baby food recipes, you can start by offering whole chickpeas as a finger food, squished between your fingers.
Chickpeas are a nutritious and versatile option for babies exploring solid foods.
One delicious way to incorporate chickpeas into your baby's diet is by making homemade chickpea falafel.
This recipe is perfect for little ones as it provides a soft texture that is easy for them to grasp and chew.
By introducing chickpeas in the form of falafel, it is a great way of offering a tasty and wholesome meal that can be a great addition to your baby's BLW journey, and of course for the whole family too.
A Great Vegetarian Protein
Chickpeas are an excellent source of plant-based protein, making them a nutritious option for vegetarian or plant-based babies.
Rich in protein, fibre, and essential nutrients such as iron and folate, chickpeas support healthy growth and development.
Their mild taste and soft texture make them ideal for babies practicing Baby-Led Weaning (BLW), allowing little ones to grasp and self-feed easily.
Incorporating chickpeas into your baby's diet can help establish a foundation for a diverse and balanced plant-based eating pattern while providing essential nutrients to support their overall health.
Great For Lunchboxes
Chickpea falafels recipe is ideal for lunch boxes due to its versatility and ability to be enjoyed at ambient temperature.
The soft exterior of the falafel keeps it fresh and satisfying even without reheating, making it a convenient and delicious option for on-the-go meals. Packed full of healthy ingredients.
Packed with plant-based protein and flavourful spices, these falafels are a nutritious choice that can be enjoyed by both vegetarians and meat-eaters alike.
Additionally, the compact size of the falafels makes them easy to pack and eat without the need for utensils, perfect for a hassle-free lunch on busy days.
Overall, this falafel recipe is a great option for lunch boxes, providing a tasty and convenient meal that can be enjoyed anywhere.
Ingredient information
Chickpeas - A great base for this recipe and packed full of protein and goodness. You could use dried chickpeas after cooking them.
I find the canned chickpeas are great for convenience for this baby falafel recipe.
Cannellini beans - I have used Cannellini beans as well as this makes the falafels not dry which i fins sometimes when making falafel with chickpeas.
Garlic granules - You could add in a clove of garlic if you have fresh garlic to hand.
Or if you did not like garlic, a quarter of a small red onion will be great too.
Cumin - Cumin powder is great within this recipe and really works well with bean recipes as they soak up all of the flavour.
Coriander - I have used ground coriander, if you have some fresh you could use that too.
Paprika - I love the combination of paprika with cumin, and I find works well with the other herbs and spices.
Parsley - I have used fresh parsley but you could used dried parsley instead if you have it.
Fresh herbs are preferred for freshness. You could use a touch of lemon juice too.
Cornflour - Using cornflour is great as it makes the recipe gluten free.
Ground almonds - The nuttiness from the almonds is great, makes for a high protein lunch or snack.
Serving suggestion
The falafels are great served with a little hummus for dipping or as part of falafel wraps, or you can serve with cucumber sticks or carrot sticks.
They are great for healthy snacks too!
Similar recipes to this one that are great for lunch boxes: Hash browns, Cheese and onion pie or Potato and carrot croquettes.
Storage instructions
The falafel once cooled, can be stored in the fridge in an airtight container for up to 3 days.
If you wanted to reheat the falafel, you will only be able to reheat once from the fridge.
I would suggest heating them up in the oven, at 180C or 350F, for 10 minutes. Leave to cool before serving to your baby.
To store in the freezer, leave the falafel to cool at room temperature and store in an airtight container or in airtight freezer bags.
They can be kept in the freezer for up to 3 months.
To defrost the falafel, leave in the fridge overnight to fully thaw.
Once thawed you will not be able to re-freeze.
Equipment used to help with this recipe
Large bowl - Definitely choose a stainless steel one - they are lighter than the stone or glass ones and very easy to clean.
Nutri bullet - I have found a blender to be an invaluable tool in the preparation of many of my baby led weaning recipes.
Baking tray - I have chosen to use a non-stick and BPA free baking sheet - they are easy to clean and, if you buy more than one, easily stackable and easily stored.
Airtight container - I love the non-stick surface of this particular frying pan and it’s suitable for all types of hob.
Recipe | Baked Chickpea Falafel Recipe For Baby Led Weaning
Ingredients
Makes 17-18 balls
1 400g tin chickpeas, drained and rinsed
1 400g tin cannellini beans, drained and rinsed
1/4 teaspoon garlic granules
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground paprika
Handful fresh parsley
Grind of black pepper
6 tablespoons cornflour
3 tablespoons ground almonds
Instructions
Start by preheating your oven to 180C or 350F. Line a baking sheet with parchment paper.
Place all the ingredients apart from the cornflour and ground almonds into a food processor and blitz. You can blitz until smooth or leave a few lumps, its up to you! You can add in a drop of olive oil too if you wanted to to loosen the mixture. You may need to blitz in 2 parts.
Place the falafel mixture into a large bowl and add in the cornflour and ground almonds. Mix together using a spoon.
Using a teaspoon or a small ice cream scoop take out the mixture.
Shape the falafel mixture into balls and place on your prepared baking sheet. Repeat until all the mixture has finished.
Pop in the oven for 25 minutes until golden brown.
Leave to cool before serving to your baby.
Recipe notes
Instead of the ground almonds and corn flour (corn starch) you could use gluten-free ground oats or chickpea flour instead if you prefer.
Hope you and your family enjoy!
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