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Home » Baby/Kid-Friendly Recipes » Baked Chickpea Veggie Cakes

Baked Chickpea Veggie Cakes

By Min On September 15, 2020, Updated February 9, 2021

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four stacked chickpea cakes with one half eaten cake to the left

These baked chickpea cakes with quinoa and vegetables make for a healthy and delicious finger food for babies and toddlers (and adults!). Shape them into patties or even nuggets to invite more fun! These are the perfect dunkables so be sure to serve alongside a dip! 

four stacked chickpea cakes with one half eaten cake to the left

This post contains affiliate links, meaning I earn a small commission (from the company, not by you) if you purchase the products through these links. I only promote products that I use in my own kitchen from companies I trust!

Contents
  • What makes these perfect for babies and toddlers?
  • Ingredients
  • Step by Step Instructions
  • Cooking Tips
  • Serving Suggestions
  • Storage Suggestions

Chickpeas are one of my favorite pantry staples! They’re SUCH a versatile ingredient. Can be added to cookies, muffins, dips, smoothies, and now cakes!

What will I come up with? Only time will tell 😉

What makes these perfect for babies and toddlers?

a toddler's hand dunking the chickpea cakes in pizza hummus

These vegetarian chickpea cakes are:

  • low in sodium but full of flavor
  • a great source of iron, protein, and fiber
  • easy to hold
  • 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 great vehicle for dips/sauces, inviting more variety and nutrition

Ingredients

all the ingredients laid out on a white background
  • Chickpeas – can use canned (look for no-salt-added or low-sodium) or 1.5 cups cooked dried beans.
  • 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, 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, etc.
  • Egg – can use flax or chia eggs as a substitute.

Step by Step Instructions

finely chopped vegetables in a blender on the left and cooked veggies in a pan on the right
  1. Finely chop the vegetables in a food processor/blender.
  2. Cook in a skillet with the seasonings. This step is essential in building flavor.
  3. Blend the chickpeas with tahini, lemon juice, and oil until smooth.
  4. Combine all the ingredients in a mixing bowl.
mixture shaped into patties and laid out on a lined baking sheet
  1. Shape into even-sized patties.
  2. Bake, flipping once! This is hands down my FAV baking sheet. I also like to line it with a silicone baking mat.

For all the details, scroll down to the recipe card below.

Cooking Tips

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. You can enjoy it in Korean beef and broccoli, meatballs, and overnight quinoa, the perfect make ahead breakfast!

Don’t force flip! Depending on the size of your cakes/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.

Serving Suggestions

one chickpea cake with avocado, cucumber, apple, potatoes, and hummus in a blue lunchbox
(This is the lunchbox we’ve been using since C was 2 years old)

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 and beetroot dip, beetroot pesto

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!

cover page for veggie centered delights ecookbook

To learn more, check out my ecookbook – Veggie-Centered Delights! The recipe for this pizza hummus is also found in there.

Storage Suggestions

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 baby and toddler-friendly Baked Chickpea Veggie Cakes? Follow me on Instagram post a photo and tag me, post a photo on my Facebook page, or save it to Pinterest. I love to see what you’re making! 

a toddler's hand dunking the chickpea cakes in pizza hummus

Baked Chickpea Veggie Cakes

These baked chickpea cakes with quinoa and vegetables make for a healthy and delicious finger food for babies and toddlers (and adults!). Shape them into patties or even nuggets to invite more fun!
5 from 12 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 9 patties
Author: Min | MJ and Hungryman

Ingredients

  • 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
  • 1/4 teaspoon smoked paprika
  • 15 ounce (260g) can no-salt-added chickpeas, rinsed and drained (or 1 3/4 cups cooked)
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • 1 cup (135g) COOKED quinoa
  • 1/4 cup chopped cilantro or parsley (optional but highly recommended)
  • 1 egg , or flax/chia egg
  • shredded cheese or nutritional yeast, optional (amount to your liking)

Instructions

  • 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 (see note).
  • Transfer to prepared baking sheet and bake for 20 minutes, flip and bake for another 10 minutes or so (see note).
  • Serve with your favorite dip/sauce!

Notes

  • 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. 
  • Store in an airtight container for 3-4 days or Flash freeze and store in an airtight container or freezer-safe bag for up to 2 months. Thaw in the fridge overnight.

Nutrition

Calories: 158kcal | Carbohydrates: 13g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Sodium: 51mg | Potassium: 196mg | Fiber: 3g | Sugar: 1g | Vitamin A: 243IU | Vitamin C: 10mg | Calcium: 47mg | Iron: 2mg
Course Appetizer, breakfast, snack, Side Dish
Cuisine Mediterranean
Tried this Recipe? Tag me Today!Tag me @KidFriendly.Meals today!

Need SIMPLE, REALISTIC tips and strategies for adding variety to your child’s diet? Join my FREE email series! you’ll also receive a super handy Vegetable and Spice Pairing chart!

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Filed Under: Appetizers & Snacks, Baby/Kid-Friendly Recipes, Main Meals, Recipes, Snacks/Baking, Vegetarian

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About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our miracle baby, Caleb. Currently, I’m having a ton of fun feeding his little tummy and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

Reader Interactions

Comments

  1. Ashley says

    September 17, 2020 at 12:32 pm

    Can I substitute couscous for the quinoa?

  2. KGL Staff says

    October 3, 2020 at 8:35 am

    5 stars
    Our kids love helping make these for the holidays! They taste so good too! This looks absolutely delicious! Thank you for you recipes!

    • Min says

      October 3, 2020 at 7:21 pm

      Soo glad to hear!! thank you for sharing!

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