Chickpea and Carrot Soft Patties
Tender little patties that hold together just enough for small hands to grab. Mashed chickpeas get sweetness from finely grated carrot and a whisper of cumin, then bake until firm on the outside and soft inside. They're gentle on gums, easy to squish, and packed with plant protein and fiber. Perfect for practicing the pincer grasp or palm-holding, and they freeze beautifully for busy days.
By TasteBuds
Recipe details
- Yield
- 4 toddler servings (about 12 small patties)
- 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, peeled and finely grated
- ¼ tsp ground cumin
- 1 tbsp olive oil
- 3 tbsp oat flour (or any gluten-free flour; helps bind the patties)
Instructions
- Preheat oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- Add 1 (15 oz / 425 g) can chickpeas, drained and rinsed to a large mixing bowl and mash with a fork or potato masher until mostly smooth with a few chunky bits remaining.
- Peel and finely grate 1 medium carrot (about 4 oz / 115 g) using a box grater or fine grater.
- Add the grated carrot, ¼ tsp (1 g) ground cumin, 1 tbsp (15 ml) olive oil, and 3 tbsp (25 g) oat flour to the mashed chickpeas. Stir everything together until well combined and the mixture holds together when pressed.
- Scoop about 1 tablespoon of the mixture and gently press it into a small patty, roughly 2 inches wide and ½ inch thick. Place it on the lined baking sheet. Repeat with the remaining mixture, spacing the patties about an inch apart. You should get about 12 patties.
- Bake for 20 minutes, flipping the patties gently halfway through, until they are golden on the edges and firm to the touch.
- Let the patties cool on the baking sheet for a few minutes before serving. They firm up a bit as they cool.