Beetroot Falafel Bites

Ingredients

• 1/2 cup chickpeas (canned, drained)
• 1/4 cup cooked beetroot (diced)
• 3 tablespoons rolled oats
• 1 teaspoon olive oil
• 1 teaspoon ground cumin (optional, mild)

Method

1. 01

   Preheat oven to 190°C (375°F). Line a baking tray with parchment and grease lightly.

2. 02

   Drain and rinse chickpeas. Peel and grate or dice cooked beetroot.

3. 03

   Blend chickpeas, beetroot, oats, and olive oil together until a coarse but holdable dough forms.

4. 04

   Roll into small balls (about 3 cm) and place on the tray. Flatten slightly.

5. 05

   Bake 22–25 minutes, turning halfway, until firm and slightly crisp outside. Cool completely before serving.

How to offer

Place 2–3 falafel bites on the high chair tray. Always supervise during feeding. At 6 months, these soft baked bites are ideal for palmar grasp. Ensure they are soft enough to squish — beetroot keeps them moist. The vibrant pink colour often delights babies!

Storage

Refrigerate in an airtight container up to 3 days. Freeze for up to 1 month. Reheat in oven at 170°C.