These healthy chickpea patties with quinoa are easy to make with simple pantry staples. Shape them into patties or even nuggets to invite more fun!
What will I come up with? Only time will tell ;).
Easy Chickpea Patties
These vegetarian chickpea patties are perfect for babies and toddlers, especially! They are:
- low in sodium but full of flavor
- a great source of iron, protein, and fiber
- the perfect finger food
- a great texture experience - slightly crispy on the outside soft on the inside
- a non-messy way to serve quinoa without the tiny grains going everywhere but inside the child’s mouth
- a delicious way to get extra veggies in
- a wonderful vehicle for dips/sauces, inviting more variety and nutrition
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Chickpeas (garbanzo beans) - can use canned (look for no-salt-added or low-sodium) or 1.5 cups cooked dried beans. Here's how to cook chickpeas for babies along with recipes.
- Quinoa - can use any variety.
- Vegetables - feel free to use whatever you have on hand. You can use a hand grater, food processor, or a blender so they will mix in with other ingredients easily. Be sure to squeeze out excess moisture.
- Seasonings - follow this recipe the first time and then don't be afraid to experiment with new flavorings! Perhaps try Italian seasoning or curry powder. Or go South of the border with cumin, coriander, chili powder, etc., or bring an Asian flair with garlic powder, sesame, ginger, sesame oil, a dash of soy sauce. You get the idea
- Fresh herbs - add fresh parsley or cilantro for brightness.
- Egg - can use flax or chia eggs as a substitute.
- Cheese (optional) - you can add any shredded cheese of choice for flavor or nutritional yeast, if dairy-free.
Step by Step Instructions
- Finely chop the vegetables in a food processor/blender.
- Cook the vegetables over medium-high heat in a skillet with the seasonings. This step is essential in building flavor.
- In the same blender, add the chickpeas, tahini, lemon juice, and oil into until smooth. You can also use a potato masher.
- Combine the chickpea mixture along with the rest of the ingredients in a large mixing bowl.
- Shape into even-sized little chickpea patties.
- Bake, flipping once! This is hands down my FAV baking sheet. I also like to line it with a silicone baking mat. You can also use parchment paper.
For all the details, scroll down to the recipe card below.
Cook quinoa in advance so it's one less thing you have to do the day of. Go ahead and cook a large batch to enjoy throughout the week.
Don't force flip! Depending on the size of your patties, you may need to cook for longer before flipping.
They should flip easily. If they don’t, return the pan back into the oven and cook for a few more minutes until they do. Otherwise, they will break.
Store in an airtight container once they’re cool enough to handle. Since they aren’t fried, there’s not enough oil to keep them moist and the cakes will dry out.
Because plant based burgers do not have natural fat like meat burgers, they tend to be drier. That’s why I highly recommend serving with a creamy dip/sauce.
There are several recipes on my blog, like:
- yogurt black bean dip
- beetroot dip
- sugar free pizza sauce
- beetroot pesto
- pumpkin seed spinach hummus.
But what if I told you that you can make ANY bean or yogurt dip with whatever you have on hand RIGHT NOW? With my formulas, you can whip up endless balanced and delicious concoctions without relying on recipes!
What do you have in your fridge or pantry? Using my basic formulas, you will be able to whip up something amazing out of ingredients you may have never thought to combine!
In the fridge. Store in an airtight container for 3-4 days.
In the freezer. Flash freeze and store in an airtight container or freezer-safe bag for up to 2 months. Thaw in the fridge overnight.
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Chickpea Patties (gluten free)
- 1 cup (155g) finely chopped vegetables of choice (I used broccoli and red bell pepper)
- 2 tablespoons extra virgin olive oil, divided
- 1 teaspoon cumin
- 1 teaspoon garlic power
- ¼ teaspoon smoked paprika
- 15 ounce (260g) can no-salt-added chickpeas, rinsed and drained (or 1 ¾ cups cooked)
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 cup (135g) COOKED quinoa
- ¼ cup chopped cilantro or parsley (optional but highly recommended)
- 1 egg , beaten or (flax/chia egg)
- shredded cheese or nutritional yeast, optional (amount to your liking)
- Preheat oven to 350 degrees Fahrenheit. Grease a baking sheet or line with parchment paper or silicone baking mat.
- Add veggies into a food processor/blender and pulse until finely chopped. You still want some bits and pieces in your patties, so be careful not to let it get too mushy. Squeeze out any excess water.
- Heat 1 tablespoon of oil in a skillet over medium high heat. Cook the veggies until softened, about 3-5 minutes. Lower heat and add cumin, garlic powder, and smoked paprika. Cook for an additional minute.
- Add chickpeas to the same food processor/blender along with tahini, lemon juice, and the remaining 1 tablespoon of oil. Blend until smooth.
- In a large bowl, add cooked veggies, chickpeas, and the rest of the ingredients.
- Form into a ball and press down into even-sized patties
- Transfer to prepared baking sheet and bake for 20 minutes, flip and bake for another 10 minutes.
- Serve with your favorite dip/sauce!
- Don't force flip! They should flip easily. If they don’t, return the pan back into the oven and cook for a few more minutes until they do. Otherwise, they will break.
- Store in an airtight container once they’re cool enough to handle. Since they aren’t fried, there’s not enough oil to keep them moist and the cakes will dry out.
- Store in an airtight container for 3-4 days in the fridge or Flash freeze and store in an airtight container or freezer-safe bag for up to 2 months. Thaw in the fridge overnight.
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