Easy Homemade Chickpea Veggie Patties for Baby

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These healthy chickpea veggie patties are about to be your new favorite go-to for a quick, healthy meal! They’re so easy to make, are loaded with nutrients, and you can even make a bunch and freeze them for a quick, kid-friendly snack or meal any time!

Chickpea veggie patties stacked on top of one another in a blue and white polka dotted cup.

Table of Contents

homemade chickpea patties for baby

It seems like a rule that all kids love chicken nuggets. They’re easy to hold, have a yummy crust on the outside, and are soft and tender on the inside. This chickpea nuggets recipe has everything kids love, except we replace the chicken with garbanzo beans, fresh veggies and lots of cheesy flavor. So good!

They’re the perfect size for kids to hold, including toddlers and babies and they’re especially fun to dip!

If you’ve been having a hard time getting your little one to eat enough fiber and veggies, this is a great recipe to try!

Homemade Veggie Tots In Air Fryer

A birds-eye view of crispy chickpea nuggets stacked in a polka dotted cup.

Why We Love This Recipe

Easy to make: Don’t be intimidated! These hidden veggie nuggets come together really quickly with just a few single ingredients. Since one batch makes over 2 dozen nuggets, you’ll have plenty for dinner and to freeze some for later. I like to keep a batch in the freezer at all times for a fast meal on those busy nights!
Kid-friendly: Anything nugget-shaped tends to be a win with kids. They’ll love the crunchy, seasoned breadcrumb coating and dipping the nuggets in their favorite dips and sauces. These chickpea veggie nuggets will quickly become a new staple!
Lots of fiber: Fiber isn’t an exciting topic, but it’s such an important one! Eating sufficient fiber can help improve your child’s ability to regulate their weight, cholesterol, and blood sugar. Since many kids struggle with constipation, it can be really helpful to add extra fiber to their diet. This veggie nuggets recipe is a great way to serve them extra fiber in something they know and love – delicious, dippable nuggets.

Ingredient Notes

Individually portioned ingredients for the chickpea veggie nuggets.

Carrots: Shred the carrots with a grater or your food processor.
Broccoli florets: These need to be steamed to help them break down. I do this in the microwave to speed it up!
Egg: The egg will bind the filling together.
Panko breadcrumbs: There are bread crumbs in the nuggets and on the outside for the coating. Whole wheat breadcrumbs will give a little extra fiber, but regular breadcrumbs work too.
Chickpeas: You can either cook the chickpeas from dry or use canned beans.
Seasonings: Season the filling well with some onion powder, garlic powder, salt, and black pepper. Skip the salt if serving to babies.
Olive oil: Heat a bit of oil in a skillet to cook up the nuggets. This helps them to get nice and crispy on the outside.

Step-by-Step Instructions

Steamed broccoli for the hidden veggie nuggets in a bowl.

Steam broccoli florets in the microwave for 2-3 minutes or until tender. You can also do this step on the stove if preferred.
Shred carrots using a regular grater or the shredding attachment on your food processor.
Place shredded carrots, steamed broccoli, egg, 1 cup of the breadcrumbs, chickpeas, cheese, garlic powder, onion powder, salt (if using) and black pepper in a food processor and pulse for about 15 seconds or until well combined. You may need to scrape down the sides with a spatula to ensure all ingredients are incorporated. The mixture should form easily into a ball.
Scoop about a tablespoon of the mixture using a cookie scoop or regular spoon and form into balls. Flatten slightly into round patties about 1/2-inch thick. I got about 27.
Place remaining 1/2 cup breadcrumbs in a shallow dish. Coat each veggie nugget with breadcrumbs.
Heat oil in a skillet over medium high heat until it sizzles when sprinkled with water droplets.
Arrange nuggets in skillet and cook for about 4-6 minutes each side, or until golden brown and crispy. You may need to do this in 2-3 batches depending on the size of your skillet.
Serve with ketchup, ranch, tzatziki, honey-mustard sauce or other preferred dip.

Chickpea veggie patties forming a circle around a bowl of ketchup on a polka dotted plate.

Keep scrolling to the recipe card below for the full printable recipe!

RECIPE TIPS

Don’t add too much moisture. The filling should hold together when squeezed, but it shouldn’t be wet or leak any liquid. Any excess liquid will cause the patties to fall apart or become soggy.
Skip the salt for babies. Babies and young toddlers have very low sodium needs and it can be easy to overdo it. They’ll taste better to older kids and adults with salt, but babies don’t need it.
Get the frying pan nice and hot! If you try to pan-fry too soon, the oil won’t be hot enough, and the nuggets won’t be crispy.
If you don’t have a food processor: Feel free to mash everything together in a medium bowl using a potato masher. The texture might not be as smooth, but it will still work.

Chickpea veggie nuggets stacked on top of one another with the top one with a bite out of it.

Recipe FAQs

Can these chickpea veggie patties be baked?

Yes! It’s hard to get the same crunchy, golden shell from baking as that occurs when you pan fry the patties in a little oil. However you can mimic this effect by spraying the patties with a little olive oil, then toasting them at 400 degrees until golden brown. You can also toast them in the air fryer!

Can these easy chickpea patties be used for burgers?

This recipe calls for small patties that kids can eat, like chicken nuggets. They would be great to serve on slider buns, or you can try making larger patties for chickpea veggie burgers. I haven’t tested this variation, so I’m not 100% sure if the mixture will hold together as a homemade veggie burger. Let me know if you try it!

How do you serve chickpea nuggets to babies?

There are several different ways to serve these chickpea patties to babies, depending on their current fine motor skills. Babies at 6 months should be served the patty whole as they’ll be able to hold it using a palmar grasp.

At 9 months, you can cut the patties in half for them to practice picking up and holding it on their own.

At 12 months, slice the nuggets into quarters to support the pincer grasp with their thumb and index finger. Toddlers should be served whole patties again. Always watch your little ones while eating to avoid choking.

Can I make these egg-free?

Yes, I did test a version without eggs as well! To make them egg-free, skip the egg and only add 1/4 cup of the breadcrumbs to the chickpea veggie batter. Then continue on with the remaining steps. They are a little more soft and fragile so be careful when cooking and flipping them, but they still taste great! They tend to firm up more as they cool.

Storage Guidelines

To refrigerate: Store any leftover patties in an airtight container in the fridge for 3-4 days. To reheat, I recommend either microwaving the patties for 1-2 minutes or toasting them for 4-5 minutes in a large skillet until heated through.
To freeze: You can also freeze a full batch on a baking sheet lined with parchment paper, then place patties in a freezer-safe bag and freeze for 3-4 months. Thaw in the fridge before reheating.

Hidden veggie nuggets on a polka dot plate with one of them being dipped into a bowl of ketchup.

Serving Suggestions

This chickpea patty recipe can either be served as a side or a main dish! Offer them with extra veggies or more protein to fill out the meal.

Try them with:

We also love to pack these chickpea veggie nuggets into whole grain pitas along with tzatziki (or sub in other preferred sauces) and lots of fresh veggies for make-your-own-pita night. This is especially great for older kids and adults!

Recipe Variations

Adjust the seasonings: If you know your kids like a specific spice blend, feel free to use that instead! They’re also great with fresh parsley or dried Italian seasoning for extra Mediterranean flavor.
Try different beans: Canned chickpeas are such a handy source of plant-based protein, but you can easily use canned black beans or white beans instead. You may need to adjust the moisture, so be careful not to make them too wet.
Make vegan chickpea patties: You can try using a flax egg or other egg replacement to make these chickpea fritters or see the FAQs above to see how to make them egg-free. You’ll also want to use a vegan cheese to make them completely plant-based.