Use up left over quinoa and create a middle eastern favourite
- 2 Free range eggs
- 1 can of chickpeas
- 1 garlic clove (or 2 if your little one likes garlic)
- ½ bunch green onions
- ¼ cup continental parsley
- ¼ cup coriander
- ½ tsp dried coriander powder
- ½ tsp cumin
- ½ tsp baking powder
- ½ cup cooked quinoa
How to make it:
- Preheat oven to 180 degrees
- Rinse and dry the chickpeas. Spread out over a baking tray lined with baking paper and bake for 10 mins to dry them further. Turn your oven up to 200 degrees.
- Crush the garlic and whiz in a food processor with green onion, parsley, coriander, spices and baking powder until smooth. Pour mixture into a bowl.
- Pulse the chickpeas just until they become crumbs – be careful not to over process! Add to the bowl with the herb mix.
- Lightly beat the eggs and combine with the chickpea/spice mix. Stir in with the left over quinoa. Set it aside to rest for 15 mins
- Now it’s time to form the falafel balls! The kids can help you with this part. Scoop 3 tbsp of mixture into a ball. Place on a tray and press down slightly. Keep rolling until you run out of mixture.
- Place the tray in the oven. Cook for 15 mins, flip the falafels and cook for another 10 mins.