I'm THRILLED to say they are a success!!
So, with very little effort, go ahead and whip up these cute little finger foods for your children (and then snitch a few yourself). The ideas for these are limitless:
1. Packed lunches
2. Salad toppers
3. Snack time
4. Party treats
5. Bag a bunch for the freezer for a quick heat and serve meal on a busy day
6. Toddler finger food
7. Stuff them in pitas for an easy meal on the run
8. Serve over pasta with your favorite marinara
I can't give my source on this recipe, as it's just a print out in my binder, so I'm not sure where it came from. Sorry about that. I generally try to give credit where credit is due because I certainly couldn't come up with these sort of yummy foods all by my lonesome.
Baked Falafel *Nuggets*
(I added the word Nuggets to the name of this recipe because it just seems to fit, and it's just that much more kid appealing, yk? )
Makes about 20-24 nuggets
1 15oz can garbanzo beans (chickpeas)
1 small onion, finely chopped (I tossed mine in the food processor with the S blade)
2-3 garlic cloves, finely chopped or 2-3 tsp minced garlic
3 TBS fresh parsley, chopped (I left this out)
1 TBS fresh cilantro, chopped (I left this out)
1 tsp lemon juice
1 tsp olive oil (optional)
1 tsp coriander
1 tsp cumin
1/4 to 1/2 tsp dried red pepper flakes (I used the lesser amount)
2 TBS flour (I used WW pastry flour, but you could use whatever you prefer)
1 tsp baking powder
Salt and pepper to taste
Preheat oven to 375 degrees. Drain and rinse the beans. Put in a medium sized bowl and smash with a fork. Add the rest of the ingredients and mix well. Form into small balls, about 1 1/2" in diameter and slightly flatten. Place onto a baking pan lined with parchment paper.
Bake for 15 mintues on each side until nicely browned.
Who knows, just maybe I'm getting into the swing of things with my blog again and I'll post the recipe for that Chunky Veggie Soup we had for lunch today on Thrifty Thursday. It's a great way to use up the zucchini coming out of the garden right now. :)
