Falafel for babies and toddlers

Ingredients for 1 servings:

• 1 spring onion(s), alternatively some leek
• ¼ bell pepper(s), red
• 1 small carrot(s)
• 1 garlic clove(s)
• 1 can chickpeas (drained weight 240 g)
• 2 tsp parsley, chopped
• 4 tbsp Flour, e.g. B. Spelled flour type 1050
• 2 tbsp, heaped oat flakes
• oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

Wash the spring onions and bell peppers, peel the carrots and garlic, and chop everything into small pieces. Then put the vegetables in a food processor and chop to the desired size. Rinse the chickpeas, add them to the vegetables, and chop again. Transfer the mixture to a bowl and add the remaining ingredients and a teaspoon of oil. Stir with a spoon until smooth. Heat a non-stick pan with a little oil. Add a tablespoon of the falafel mixture to the pan, using a spatula if necessary. Fry until golden brown. This takes about 2 minutes. This mixture makes about 14 falafel. Vegetable sticks and a yogurt dip go well with this dish. Salad, couscous, baked potatoes, and naan bread also go well with it. Due to the high vegetable content, this recipe doesn’t require any salt or other spices. Adults can, of course, add more seasoning.