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

Baked Chickpea Veggie Patties

These baked chickpea patties with quinoa and vegetables make for a healthy and delicious finger food for babies and toddlers (and adults!).
Course Appetizer, breakfast, snack, Side Dish
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 9 patties
Calories 158kcal


  • 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 , 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 (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 | Fiber: 3g | Vitamin A: 249IU | Calcium: 47mg | Iron: 2.3mg