Chickpea and Carrot Soft Patties
Tender little patties made from mashed chickpeas and finely grated carrot, lightly spiced with cumin and baked until they hold their shape. Soft enough for small hands to grip and perfect for practicing self-feeding. Completely dairy-free and soy-free, with a mild, naturally sweet flavor from the carrot and a warm hint of cumin. They're forgiving if they break apart and easy to batch-cook for the week.
By TasteBuds
Recipe details
- Yield
- 12 small patties (about 3–4 servings)
- Prep time
- 15 minutes
- Cook time
- 20 minutes
- Total time
- 35 minutes
Ingredients
- 1 (15 oz) can Canned chickpeas, drained and rinsed
- 1 medium Carrot, finely grated
- ½ tsp Ground cumin
- 1 tbsp Olive oil (for brushing the patties)
Instructions
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- Drain and rinse 1 (15 oz / 425 g) can chickpeas. Pat them dry with a clean kitchen towel or paper towels.
- Put the chickpeas in a large mixing bowl and mash them with a fork or potato masher until mostly smooth with a few small chunks remaining. You want a thick, sticky paste.
- Finely grate 1 medium carrot (about 4 oz / 115 g) using a box grater or fine grater.
- Add the grated carrot and ½ tsp (2.5 ml) ground cumin to the mashed chickpeas. Mix well until everything is evenly combined. The mixture should hold together when you press it.
- Scoop about 2 tablespoons of the mixture and gently shape it into a small, flat patty about 2 inches wide and ½ inch thick. Place it on the prepared baking sheet. Repeat until you have about 12 patties, spacing them about an inch apart.
- Lightly brush the tops of the patties with 1 tbsp (15 ml) olive oil. This helps them firm up and get a little golden.
- Bake for 20 minutes, until the patties are firm to the touch and lightly golden on the edges. They'll hold their shape when you lift one with a spatula.
- Let the patties cool on the baking sheet for 5 minutes before serving. They firm up a bit more as they cool.