Falafel Stuffed Flatbread
This scrumptious classic will keep you and your little ones coming back for more! Recipe Courtesy of "The Best Homemade Kids' Lunches on the Planet" cookbook.
Drain and rinse chickpeas from soaking overnight or canned chickpeas.
In a food processor, mix chickpeas with all ingredients until it becomes a smooth thick paste.
With wet hands, form dough into small balls, the size of a large walnut. Press down to form 1½ inch
patties. If mixture is too sticky, add a little bit more breadcrumbs. If it’s too dry, add a tablespoon or two of water.
Pan fry falafels in an oiled pot over medium high heat for 3-4 minutes each side, or until sides are brown. Remove Falafel onto a paper towel-lined plate and blot excess oil with additional paper towels.
Ingredients
Directions
Drain and rinse chickpeas from soaking overnight or canned chickpeas.
In a food processor, mix chickpeas with all ingredients until it becomes a smooth thick paste.
With wet hands, form dough into small balls, the size of a large walnut. Press down to form 1½ inch
patties. If mixture is too sticky, add a little bit more breadcrumbs. If it’s too dry, add a tablespoon or two of water.
Pan fry falafels in an oiled pot over medium high heat for 3-4 minutes each side, or until sides are brown. Remove Falafel onto a paper towel-lined plate and blot excess oil with additional paper towels.
