I see falafel frequently paired with hummus. To me that is redundant, after all it's just chickpeas and chickpeas! Instead I topped the falafel with an avocado cream. My son gobbled them up and I'm sure your kids will too!
Bake: 450 degrees for 20 minutes
1 can chickpeas
1 small onion, sliced
1 large bunch parsley, around 1 cup
2 garlic cloves (or 1 tsp granulated garlic)
2 tsp cumin
2 tbsp flour
1 tbsp olive oil
Olive oil for brushing the patties
Blend all the ingredients together in a food processor until well combined but still a little chunky. Cover a baking sheet with parchment paper. Form patties, brushing olive oil on each side, and place patties on the baking sheet. (The patties will be very soft! I form the patty in one hand, brush it with oil with the other, and then turn my hand to plop it upside down on the baking sheet. Then I brush the other side with oil.) Bake for 20 minutes, flipping half way through. Patties should be brown and firm to the touch on the top before you flip. The other side will be brown and firm to the touch when they are done (see plated picture below).
***I'll probably double the recipe next time! We ate two each for lunch (my husband and I had salads too). The leftovers kept well in the fridge for my son's lunch the next day.
Yield: around 3/4 cup
1/4 cup plain whole milk yogurt (thicker greek yogurt works best!)
1/2 lime, zest and juice
1/2 tsp cumin
pinch of salt
Zest and juice the half of a lime, mash the avocado, and combine all ingredients together by hand until smooth. Spread on your falafel! Or spread in a pita and fill your pita with falafel and salad greens! Like all things avocado, this cream is best if you use it immediately.