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!
Servings: 9 patties
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!
- 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.
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