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.

 ½ cup (375 g) dry chickpeas, soaked overnight or,
 1 cup (240 g) canned chickpeas
 2 teaspoons (14 g) cumin
 ½ teaspoon (1 g) coriander
 1-2 garlic cloves (3 g - 6 g), minced
 1 fresh parsley sprig, minced
 1 small onion, chopped fine
 1½ tablespoons (45 ml) freshly squeezed lemon juice
 3 tablespoons (21 g) breadcrumbs
 Vegetable oil to pan fry

1

Drain and rinse chickpeas from soaking overnight or canned chickpeas.

2

In a food processor, mix chickpeas with all ingredients until it becomes a smooth thick paste.

3

With wet hands, form dough into small balls, the size of a large walnut. Press down to form 1½ inch

4

patties. If mixture is too sticky, add a little bit more breadcrumbs. If it’s too dry, add a tablespoon or two of water.

5

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.