Healthy recipes for your family

Mini falafels

• 400g tinned chickpeas, rinsed and drained.
• 1 small onion, finely chopped.
• 1 clove garlic, peeled and chopped.
• 1 tsp ground cumin.
• 1 tbsp fresh coriander chopped.
• 1 tsp ground coriander.                                                                           
• 2 to 4 tbsp flour.
• 1to 2 tbsp olive oil.
• Place the chickpeas in a food processor with the onion, garlic, cumin and both types of coriander.
• Blend until you have a smooth puree. Let the mixture rest for at least 30 minutes.
• Take walnut-size portions (bigger for adults) and shape them into small, flat rounds 1cm thick.
• Roll the falafels lightly in the flour and chill for 15 to 30 minutes.
• Brush with a little olive oil, and bake in the oven for 10 to 15 minutes until sizzling.
• Serve with mint and cucumber yoghurt dip, cooked pasta shapes and slices of cucumber and red pepper.