Serves | makes 10-12 meatballs

Age appropriate | 8 months

Prep time | 5 minutes + overnight soaking

Cooking time | 15-20 minutes

INGREDIENTS:

1 TSP olive oil

1 cup dried red split lentils, soaked overnight

1 TSP baking powder

1/2 TSP ground cumin

1/2 TSP ground turmeric

1 small garlic clove

1/2 TSP grated ginger

4 TSP chickpea flour

Soft goat's cheese/Greek yoghurt/ricotta to spread

METHOD:

• Drain and soak lentils overnight or for at least 8 hours in water.
• Drain the lentils and then place them in a blender together with the rest of the ingredients (apart from oil) and 1 cup of boiled water. Blend until smooth, the batter should be pourable (but a little thicker than crepe batter). You may need to add a touch more water if it’s too thick.
• Heat up a non-stick pan over a low to medium heat. Brush it with a bit of olive oil (1 tsp is enough if you’re using a non-stick pan) using a silicone brush. Pour a small amount of batter into the pan and cook for a few minutes each side.
• Remove from frypan and spread a thin amount of soft goat's cheese. If the goat's cheese is too firm to spread, pop it in the microwave for 5 seconds to soften. Alternatively you can spread a thin amount of yoghurt or ricotta over the pancake.