Originally mainly used in the Middle East, over time chickpeas are becoming a household staple all over the world. Part of the legume family, they are a great source of vegan protein plus they are also a host to many important vitamins and minerals. High in fiber, iron, potassium and vitamin C sees the garbanzo bean supporting good bone health, low blood pressure, healthy hearts and lowers risk of diabetes.
Simple falafel recipe
(makes 20 mini falafels)
At Wild Child Kitchen HQ we love falafel in all types of flavours! The perfect party finger food, this recipe is a real winer to get your kids eating more nutritious chickpeas. Play around with adding flavours, we love pea & mint and tomato & basil!
1 can of chickpeas, drained
Half a cup of ground oats
2 cloves of garlic
Juice of 1 lemon
1 tbsp of tahini
1tsp of cumin
Preheat oven to 180 degrees and line a tray with greaseproof baking paper.
Place your chickpeas, half your ground oats, lemon juice, cumin, garlic and tahini blitzing everything together till combined but not too smooth.
Use a tablespoon to get the right size for each falafel. Roll into a small ball with your hands before rolling in the leftover oats to get a even crust.
Line up on your lined baking tray and gently press with your palm to create a patty.
Drizzle with olive oil and bake for 35 minutes, till browned and able to hold its shape well.
Enjoy with hummus, salad and pomegranate seeds!