- 2 x 400g tins chickpeas, drained and rinsed
- 1 tbsp plain flour
- 60g British cheddar, grated
- 3 tbsp flat-leaf parsley, chopped
- 1 egg
Preheat the oven to 180ºC/gas mark 4. Line a baking sheet with non-stick baking paper.
Place all the ingredients into a food processor, season and whizz together. Use an ice cream scoop or dessert spoon to dish out small buns of the mixture on to the baking sheet.
Bake for 20 minutes until the falafels turn a golden colour. Transfer to a rack to cool before serving.
These recipes are based on an adult's reference intakes. For more information on children's nutritional requirements, click here