Roasted squash falafels in the making. So simple and really tasty.
1 tin of chickpeas (400g)
1-2 large handful of roasted squash
1/2 onion, finely diced
1 clove of garlic, finely chopped(I used smoked garlic)
1 handful of fresh mint and / or coriander
1 tbsp tahini
1 handful of flour
Whizz together all but the flour until smooth.
Put the flour on a plate.
Get golf ball sized dollops of the falafel mix and coat in the flour.
Heat a non stick pan with a little oil.
Gently fry the falafel patties.
Serve and enjoy.
We are ours as part of a meze plate with a green salad, cherry toms, humous (made with the smoked garlic too – it gives such a delicious mellow flavour), taziki, roasted peepers and aubergine, gerkins, carrot and coriander bread and some home smoked maple wood cheese.
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