Have you ever made tortillas from scratch? Sounds impressive, right? Once you make your own you will never go back to store bought. They’re warm, fluffy, delicious circles of ground corn and water. That’s it! Pair your homemade tortillas with this mouthwatering falafel patty recipe for an exciting and nutritious meal.

Eat For Baby - Blog - Recipes - Tortillas

Making the tortillas

You’ll need organic masa harina flour (made from soaking corn in lime) the kids love the blue flour! Add enough warm water to the flour to make a non-sticky dough. Make a large smooth ball then pinch off small balls of dough, roll until smooth then flatten (a tortilla press makes light work of this step). Cook in a dry non-stick pan on medium-hot. Flip after ~1 min, then again after another ~1min to just seal each side. Cook for another ~2 mins each side. Keep flipping every 30 sec – 1 min. Once the tortilla puffs up a little it is ready. Move to a tea towel lined bowl and cover with the towel to keep them warm. Shout out to Jorge and Gloria for teaching H the magic of tortillas!

Making the falafel patties


1/2 of a Red Onion
2-3 cloves of Garlic
a big handful of Parsley
a big handful of Coriander
3 cups of tinned, drained and washed Chickpeas
2 tbsp Plain Flour
1/2 tsp Baking Powder
2 tsp Salt
1 tbsp ground cumin
1 tbsp ground coriander
the zest of 1 Lemon
1 tbsp Lemon juice
Oil for frying


In a running food processor, drop in roughly chopped chunks of ½ red onion. Add 2-3 cloves garlic, and blitz until both are in small pieces. Turn the processor to off then add big handful each of parsley and coriander. You want enough herbs to almost fill the processor (approx. two packed cups). Process until the herbs are very finely chopped, stopping to push down the sides every so often for an even mix. Drain the chickpeas, and rinse them under cold water, then add them to the food processor (3 cups after draining and rinsing). Blitz until the chickpeas are quite finely ground, and everything starts to come together evenly.

In a large bowl, combine 2 tbsp plain flour, ½ tsp baking powder, 2 tsp salt, 1 tbsp ground cumin, and ground coriander, Scrape the chickpea mixture, lemon zest of 1 lemon, and 1 tbsp lemon juice into the bowl, then stir until everything is combined.
In a frypan, heat about 1/2 an inch of oil. Form patties with the falafel mix, and fry the patties for about 4 minutes, turning once. Be careful to watch them closely and adjust cooking time if needed, as they burn quite easily.

Drain cooked falafels on paper towel to absorb some of the oil.

Serve with salad, tortillas, and hummus.

Makes approximately 12 falafel balls.