The Middle Eastern favourite of falafel gets a fun kid-friendly upgrade with these fun nuggets.
1 540-mL can chickpeas, drained and rinsed
1/4 cup chopped parsely
3 garlic cloves
2 tsp ground coriander
1 tsp ground cumin
1 tsp chili powder
1/2 tsp salt, divided
4 tsp olive oil
1/4 cup plain bread crumbs
1/3 cup tahini
1/4 cup water
2 tbsp lemon juice
Preheat oven to 400F. Line a large baking sheet with parchment.
Whirl chickpeas with 1/4 cup parsley, garlic, egg, spices and 1/4 tsp salt in a food processor until finely chopped. With motor running, pour 4 tsp oil through the feed tube, scraping down side of bowl, if needed, until mixture starts to come together. Stir in bread crumbs. Scoop mixture and roll into 1-in. balls. Arrange 1 in. apart on prepared baking sheet. Gently press balls into 1/2-in.-thick nuggets.
Bake in centre of oven, flipping halfway through, until firm, about 20 min.
Stir tahini with water, 2 tbsp lemon juice and remaining 1/4 tsp salt in a bowl until smooth.
Whisk 2 tbsp oil with 1 tbsp lemon juice and 1/4 tsp salt in a medium bowl until combined. Add tomatoes, cucumber and 1/2 cup parsley, tossing to coat.
Protein 13g, Carbohydrates 35g, Fat 26g, Fibre 9g, Sodium 700mg.
Originally published in the Today’s Parent March 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.