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    MJ & Hungryman ยป Baby/Kid-Friendly Recipes ยป Flavorful Chickpea Patties (Easy and Healthy)

    Flavorful Chickpea Patties (Easy and Healthy)

    By Min On August 10, 2022

    This post may contain affiliate links. Please see our disclosure policy for more details.

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

    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!

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

    Chickpeas are one of my favorite pantry staples! They're SUCH a versatile ingredient. Add to cookies, muffins, dips, smoothies, and now patties!

    What will I come up with? Only time will tell ;).

    And if looking for other easy patty recipes, try these sweet potato patties or mini salmon patties!

    Jump to:
    • Easy Chickpea Patties
    • Ingredients
    • Step by Step Instructions
    • Expert Tips
    • Serving Suggestions
    • Storage Suggestions
    • Chickpea Patties (gluten free)

    Easy Chickpea Patties

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

    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 childโ€™s mouth
    • a delicious way to get extra veggies in
    • a wonderful vehicle for dips/sauces, inviting more variety and nutrition

    Ingredients

    all the ingredients laid out on a white background

    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.
    • 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.

    How To Prepare and Serve Beans to Babies

    Step by Step Instructions

    A four image collage showing how to make chickpea mixture.
    1. Finely chop the vegetables in a food processor/blender.
    2. Cook the vegetables over medium-high heat in a skillet with the seasonings. This step is essential in building flavor.
    3. In the same blender, add the chickpeas, tahini, lemon juice, and oil into until smooth. You can also use a potato masher.
    4. Combine the chickpea mixture along with the rest of the ingredients in a large mixing bowl.
    Chickpea mixture shaped into patties and laid out on a lined baking sheet
    1. Shape into even-sized little chickpea patties.
    2. 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.

    Expert 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 patties, you may need to cook for longer before flipping.

    They should flip easily. If they donโ€™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 theyโ€™re cool enough to handle. Since they arenโ€™t fried, thereโ€™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. Thatโ€™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!

    cover page for veggie centered delights ecookbook

    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!

    Find out more!

    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 recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!

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

    Chickpea Patties (gluten free)

    These flavorful chickpea patties with quinoa are easy to make with simple pantry staples. Shape them into patties or even nuggets
    4.96 from 22 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 10 patties
    Author: Min | MJ and Hungryman

    Equipment

    • Blender
    • Sheet Pan
    • Baking Mat

    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
    • ยผ teaspoon smoked paprika
    • 15 ounce (260g) can no-salt-added chickpeas, rinsed and drained (or 1 ยพ cups cooked)
    • 2 tablespoons tahini
    • 1 tablespoon lemon juice
    • 1 cup (135g) COOKED quinoa
    • ยผ 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)

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

    Notes

    • Don't force flip! They should flip easily. If they donโ€™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 theyโ€™re cool enough to handle. Since they arenโ€™t fried, thereโ€™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 freezeย and store in an airtight container or freezer-safe bag for up to 2 months. Thaw in the fridge overnight.

    Nutrition

    Calories: 107kcal | Carbohydrates: 11g | Protein: 4g | Fat: 6g | Fiber: 3g
    Course lunch
    Cuisine Mediterranean
    Tried this Recipe? Tag me Today!Tag me @KidFriendly.Meals today!

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

    « Healthy Spinach Cakes
    Best Iron Rich Foods for Babies and Toddlers (50+ recipes) »

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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 two miracle babies! Currently, Iโ€™m having a ton of fun feeding their tummies 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. Cathy Whelan says

      January 19, 2023 at 2:06 pm

      5 stars
      Hi, this recipe sounds wonderful! Instead of baking, could I pan fry them, using olive oil?

      Reply
      • Min says

        January 19, 2023 at 7:06 pm

        Sure!

        Reply
        • Cathy Whelan says

          January 20, 2023 at 9:49 am

          Thank you!

          Reply
    2. Caleigh says

      October 26, 2022 at 2:25 pm

      Any suggestions on a dip to go with these?

      Reply
      • Caleigh says

        October 26, 2022 at 2:26 pm

        Never mind! Just saw that section!

        Reply
    3. NC says

      August 23, 2022 at 1:13 pm

      Hi Min, I always love your recipes! My kiddo has a sesame allergy. Is there anything you would recommend to replace the tahini in this recipe? Thanks!

      Reply
      • Min says

        September 19, 2022 at 3:47 pm

        HI! It's mainly there for flavor so you can add more herbs and spices instead!

        Reply
    4. Mandi says

      May 15, 2022 at 5:05 pm

      4 stars
      These were great! I followed the directions as written and flipped as written and had no issues with sticking. For my added veggies I used cherry tomatoes and steamed broccoli stalks (no waste attempt). My twin toddlers love these. Thanks for the recipe!

      Reply
      • Min says

        May 15, 2022 at 6:04 pm

        I'm so glad to hear! Thanks for taking the time to share! I will def try with those veggies next time ;).

        Reply
    5. Namrata Desai says

      December 04, 2021 at 7:13 pm

      5 stars
      Absolutely delicious! My toddler LOVED it!

      Reply
      • Min says

        December 04, 2021 at 7:18 pm

        Yay!! So glad to hear!

        Reply
    6. Emily says

      November 10, 2021 at 11:46 am

      5 stars
      These are so yummy! They freeze great and heat up well! My daughter (and my husband and I) love them! A great way to pack in veggies, fiber, and protein!

      Reply
      • Min says

        November 10, 2021 at 3:11 pm

        So glad your entire family enjoys these!!

        Reply
    7. Martin says

      September 11, 2021 at 2:44 pm

      What a recipe! sound so delicious ๐Ÿ™‚ Going to try it. Thanks for such a unique and amazing recipe.

      Reply
      • Min says

        September 11, 2021 at 8:32 pm

        Can't wait for you to try!

        Reply
    8. KGL Staff says

      October 03, 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!

      Reply
      • Min says

        October 03, 2020 at 7:21 pm

        Soo glad to hear!! thank you for sharing!

        Reply
        • DD says

          January 15, 2022 at 4:28 pm

          Hi, if using cilantro, would I add it in step 5? I love all your recipes - looking forward to trying this one tmw!

          Reply
    9. Ashley says

      September 17, 2020 at 12:32 pm

      Can I substitute couscous for the quinoa?

      Reply

    Leave a Reply Cancel reply

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    I am MJ, a registered dietitian and a mom of 2. I truly hope youโ€™ll enjoy all the recipes and tips that I share on what and how to feed your child!

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