Spinach and Apple Falafel

falafel prep

It’s easy to get stuck in a bit of a rut when it comes to lunches. With a little bit of inspiration (we’ll provide that bit) and forward planning (you do that bit), you and baby don’t have to end up eating the same sandwiches day after day. Also, even for the really savvy finger-feeding infant, sandwiches with their contents that just want to fall out all over the place are a bit of an ordeal.

Falafel is one of those go-to vegetarian lunch options that are perfect for little hands and toothless gums. They’re also so quick to throw together, easy to make in big batches, and will last for a couple of days in the fridge. Just add lots of lovely salad and humous and you’re ready for super-speedy no-prep lunching!

Everyone seems to have their own version of falafel (it turns out they’re pretty versatile those little fried chickpea balls!). To make ours baby friendly, we’ve kept the flavours light and simple, whilst being packed full of nutritional goodness. These are also perfect for a baby friendly picnic in the park; just pack up with some cool cucumber sticks, avocado, and juicy melon slices and you’re ready to roll!

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Ingredients

150g spinach leaves
1 large dessert apple
400g tinned chickpeas, drained and rinsed
juice of 1/2 freshly squeezed lemon
1 tsp light tahini
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground cinnamon
5 tbsp gram (chickpea) flour
oil for frying (we recommend cold-pressed rapeseed oil)

Method

  1. In a large bowl, blanch the spinach by pouring over boiling water until leaves wilt. Drain immediately and rinse with cold water. Gently squeeze out excess water.
  2. Core the apple and roughly chop (keep the peel and discard the core!). Add apple and blanched spinach to a blender with the chickpeas, lemon juice and tahini. Blend until ingredients come together. Once blended transfer to a separate bowl.
  3. Stir in coriander, cumin, cinnamon and gram flour until well mixed. Leave for 5 minutes.
  4. Using a spoon, scoop out a small amount of mixture at a time and roll into small balls between the palms of your hands.
  5. Heat oil in a non-stick pan. Carefully plop falafel balls into oil and fry for a few minutes on each side until browned.
  6. Allow to cool slightly before serving, or great cold out the fridge the next day!

 

FINAL ARTS BABY LOVES VEG top

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