Preparation Time
20 minutes
Serves
4
Nutrition
N/A
Puree
Take the blended chickpea mixture and add breast or formula milk until it’s a smoother, softer consistency.
Finger Food
Instead of one pattie, roll the chickpea mixture into four mini balls to make it easier for your baby to pick up.
Ingredients
800g canned chickpeas, drained and rinsed
1 small onion, chopped
Juice and rind of 1 lime
2 tsp ground coriander
2 tsp ground cumin
6 tbsp plain flour
4 tbsp olive oil
Watercress, to garnish
Ready-made salsa to serve
These vegetarian falafel burgers are super-quick to make so perfect for a speedy, mid-week supper
1. Put the chickpeas, onion, lime juice and rind and the spices into a food processor and blend to a coarse paste.
2. Tip out onto a clean work surface and shape into four patties (about 9cm in diameter).
3. Spread out the flour on a large flat plate and turn the patties in the flour to coat.
4. Heat the oil in a large frying pan, add the patties and cook for four minutes on each side, until crisp.
5. Serve with the watercress and salsa.
Vegetarian Step-by-Step
This recipe is from Vegetarian Step-by-Step, part of Parragon Books’ range of Love Food cookbooks