Beetroot Falafel Bites
Chickpeas can be introduced from around 6 months, well mashed or blended smooth. They are one of the better plant sources of iron and protein for a baby, which matters from 6 months when a baby's own iron stores start running low.
Ingredients
- 1/2 cup chickpeas (canned, drained)
- 1/4 cup cooked beetroot (diced)
- 3 tablespoons rolled oats
- 1 teaspoon olive oil
- 1 teaspoon ground cumin (optional, mild)
Instructions
- 1
Preheat oven to 190°C (375°F). Line a baking tray with parchment and grease lightly.
- 2
Drain and rinse chickpeas. Peel and grate or dice cooked beetroot.
- 3
Blend chickpeas, beetroot, oats, and olive oil together until a coarse but holdable dough forms.
- 4
Roll into small balls (about 3 cm) and place on the tray. Flatten slightly.
- 5
Bake 22–25 minutes, turning halfway, until firm and slightly crisp outside. Cool completely before serving.
Cook it from the original
This recipe comes from blwrecipes.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
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