Mini Soft-Baked Falafel with Yogurt Dip

Ingredients

• 1.5 cups Cooked Chickpeas
• 0.25 piece Small Onion
• 1 clove Garlic
• 2 tablespoons Fresh Parsley
• 1 tablespoon Fresh Cilantro
• 0.5 teaspoon Ground Cumin
• 2 tablespoons All-purpose Flour
• 0.25 teaspoon Baking Powder
• 1 tablespoon Extra Virgin Olive Oil
• 0.5 cup Greek Yogurt
• 1 teaspoon Lemon Juice

Instructions

1. Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper and lightly brush with olive oil.
2. If using canned chickpeas, rinse them thoroughly to remove excess sodium and pat them dry with a towel.
3. In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, and coriander.
4. Pulse the mixture until it is finely chopped and begins to stick together, but stop before it becomes a completely smooth paste—a little texture is good for 18+ months.
5. Add the flour (or chickpea flour) and baking powder. Pulse a few more times to combine. The baking powder helps keep the inside light and airy.
6. Safety Step: Scoop about 1 tablespoon of the mixture and roll it into a small ball (about 2-3cm). Flatten it slightly into a 'disc' shape to ensure even cooking and make it easier for a toddler to bite.
7. Place the mini falafels on the baking sheet and lightly brush the tops with olive oil.
8. Bake for 15-18 minutes, turning them halfway through, until they are golden but still soft to the touch. Do not over-bake, or they will become too hard for a toddler.
9. Prepare the dip: In a small bowl, mix the Greek yogurt, a squeeze of lemon juice, and a tiny pinch of dried mint.
10. Safety Step: Break a falafel in half to ensure it is soft and moist inside. Let them cool to room temperature before serving with the dip.

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