My journey in the kids’-friendly kitchen is continuing and this recipe was actually my daughter’s idea after reading a book about traveling to Israel. Dinosaur is traveling to Israel and eating a falafel in a pita at the Shuk 🙂 She said: “mommy let’s eat falafel today!”. Here is what I came up with:
Baked falafel ingredients:
1 can of Eden’s chickpeas (washed and drained) – mushed
1 small onion, chopped
2 cloves of garlic, minced
a handful of fresh parsley, chopped
1 tbsp whole spelt flour
1 tbsp brown rice flour
1 tsp coriander
1 tsp cumin
1/2 tsp baking powder
Himalayan sea salt and pepper to taste
2 tbsp olive oil
Directions: pour a little bit of coconut oil in a shallow baking dish and preheat the oven to 350 degrees.
while oven is preheating, mix together mushed chickpeas, chopped onion, chopped garlic, chopped parsley, spelt flour, brown rice flour, coriander, cumin, baking powder, salt & pepper and olive oil.
Use your hands to mix everything together until a paste-like consistency is formed. Then shape into small balls and place in preheated baking dish. Bake for 20 minutes, turning halfway through baking.
Israeli Salad:
2 organic tomatoes cut into small cubes
3 organic cucumbers cut into small cubes
half red onion
1 tablespoon flax seed oil
juice of half a lemon
Himalayan sea salt & pepper
Directions: mix everything together and enjoy!
Tahini dressing:
1/4 cup tahini
zest and juice of 1 small lemon
1 tablespoon white miso (non-GMO)
2 garlic cloves crushed
2 handfuls of chopped fresh dill
1 handful of chopped fresh parsley
pinch of cayenne pepper
1/3 cup filtered or spring water
Directions: Whisk together all ingredients together in a small bowl and enjoy!
