Description
These Indian-spiced chickpea meatballs are soft, flavourful and wholesome, making them perfect for baby-led weaning. Be sure to make some of the raita dip to test your little one’s hand eye co-ordination… they will not be able to resist getting the dip dip!
Scale
Ingredients
130g Chickpeas
1 Egg
1-2 Slices of Bread (depending on the size of the egg)
1 Tsp Turmeric
1 Tsp Garam Masala
1/4 Cucumber
100g Full Fat Greek Yoghurt
Small Sprinkle of Fresh Mint, chopped
Instructions
- To make the raita, grate the cucumber and squeeze some of the water out using a muslin cloth. Add this into a bowl with the yoghurt and chopped mint, giving it a thorough stir before covering and setting it to one side.
- Drain the chickpeas and place in a food processor with all of the other remaining ingredients, but only using one piece of bread to start with.
- Blitz until well combined. If the mixture seems too wet then add the extra slice of bread. When ready the mixture should feel slightly tacky, but easily mouldable into balls.
- Once you have reached the desired consistency, take heaped tablespoons of the mixture and form into balls.
- Pre-heat a non-stick frying pan with a small splash of oil of your choosing and drop your meatballs in.
- Turn the meatballs every 1-2 minutes, ensuring they are evenly browning.
- The meatballs should be evenly browned after around 10 minutes, at which point remove them and allow a few minutes for them to cool.
- Serve with the raita and enjoy!
Notes
Suitable from 6 months plus.
Storage: store in an airtight container in the fridge for up to 2/3 days, or freeze on the day and use within 3 months.
