Baked falafel fingers

• 1 can (400 g / 15 oz)chickpeasno salt added, drained and rinsed
• 3 tbspchickpea (gram) flouror plain (all-purpose) wheat flour, once your baby has had wheat on its own
• 2 tbspfresh parsley or coriander (cilantro)optional; leaves only, very finely chopped
• 1 small clovegarlicoptional; finely grated
• ½ tspground cuminoptional
• 1 tbsplemon juice
• 1 tbsptahinioptional; made from sesame, a top allergen, so only add it once your baby has had sesame on its own without a reaction
• 2 tbspvegetable or olive oil1 tbsp for the mixture, 1 tbsp for the tray

Steps

1. 1Wash your hands. Heat the oven to 200°C (400°F) and line a baking tray. Rinse the herbs under running water and pat them dry.
2. 2Tip the chickpeas into a sieve and rinse them under running water, then shake off the extra water.
3. 3Blend or mash the chickpeas with the lemon juice, 1 tbsp of the oil and the tahini, if using, until smooth, with no whole or half chickpeas left. Stir in the flour, herbs, garlic and cumin. Don't add salt. Don't taste the raw mixture: raw flour can carry germs. If it's too sticky to shape, stir in another spoonful of flour.
4. 4Brush the tray with the rest of the oil. Shape the mixture into fingers about 6–8 cm long and 2 cm wide (2½–3 × ¾ in), and about 1 cm thick, rather than balls. Brush the tops with a little oil from the tray so they stay soft.
5. 5Bake for about 20 minutes, turning them gently halfway, until lightly golden, firm enough to hold together and hot all the way through.
6. 6Let them cool on the tray: they firm up as they cool. Break one open and squash it between your thumb and finger: it should be soft and moist inside, with no whole chickpeas. Trim off any crisp or dry edges, and check they're only just warm before serving.