Chickpea Veggie Patties - vegan, nut-free and protein-rich round patties made with colourful vegetables, chickpeas, blend of spices and herbs. These unbelievably tasty kid-friendly vegetable patties make healthy kids snack after school or on weekends. One of the easy vegan recipes that kids would love to make and enjoy.
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This simple eggless vegetable patty recipe is a great dish to make with kids. Getting kids to make such healthy food encourages them to try and explore new vegetables and help picky kids naturally develop a liking for vegetables. My daughter was a poor eater when it comes to vegetables and fruits until we made a few interesting dishes such as Carrot Pasta, Bread Pizza, Yogurt fruit Dip.
Even if you are looking for ways to incorporate more hidden vegetables in your child's diet without their involvement in cooking, these vegan patties are a great way to sneak in as many vegetables as possible and get your child to eat healthy food. With heaps of hidden chickpeas and vegetables, you see how kids devour them without any fuss or tantrums as they don't realise what are these made of. Basically, you can use whatever vegetables you have in fridge/freezer or any particular veggie that you want your picky child to eat.
Potatoes make a good addition and act as a good binder. Boil or steam potatoes until soft and fork-tender, peel the skin and mash with a masher. Combine and cook them along with other vegetables and spices until it blends well.
Zucchini makes a healthy addition. Shred them separately and squeeze out as much moisture as possible before you cook with other vegetables.
Try to add broccoli. Shred them along with other vegetables and cook until raw aroma vanishes.
Lemon juice enhances the flavour of patties. Stir in the juice of 1 lemon just before you make these patties.
You may swap dried oregano, basil for mixed Italian herbs.
Fresh mint adds a refreshing flavour and aroma. Add them in chopper along with other veggies and cook.
Beetroot makes a fabulous addition, it imparts a rich colour and taste to these vegan patties.
Try adding a handful of crushed peanuts for a crunch.
How to Serve these kid-friendly vegetable patties?
Serve it as an appetiser at your kid's party.
These are one of the healthy kids snacks to pack in a lunchbox.
Are these vegan patties freezable?
Yes, they are freezable. Make a big batch of chickpea veggie patties and place them on a baking sheet lined with parchment paper. Let them cool down to room temperature and then place the baking sheet in the freezer. Once patties are completely frozen, wrap them individually in a plastic wrap and store in freezer bags for up to 3 months.
Watch how to make healthy chickpea veggie patties
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Vegetables: Carrot, cabbage, cauliflower, coriander, corn and green peas. I've used frozen cauliflower, peas, corn and fresh carrot, cabbage. Feel free to use all fresh vegetables.
Chickpeas: I've used 400gms canned that yields 240gms beans once drained, discard the liquid and wash beans well with water.
Liquid: Oil to shallow fry these vegan patties.
For coating: flour and water. Coat each patty with flour slurry to get a crisp outer layer.
Place vegetables and chickpeas in a food processer, process until vegetables are minced. Do not blend until too smooth and mushy. Ensure vegetables have some texture.
In a deep skillet, heat oil and combine minced chickpeas and vegetables, salt, chilli powder, ground cumin. Saute well and cook for 8-10 minutes until the moisture is absorbed and raw aroma vanishes. Keep sauteing the mixture to prevent vegetables from sticking at the bottom of the pan.
Mix in Italian herbs and switch off the heat.
Allow vegetable mixture to cool down to room temperature.
Scoop out a lime size mixture, place on palm and gently press with another palm to flatten the ball and make round patties. Place them on a baking sheet lined with parchment paper.
Place the baking sheet in the fridge for about 30 minutes. This helps patties to hold the shape and prevent them from disintegrating while frying.
Combine flour and water in a bowl and mix well until you get smooth lump-free slurry.
Heat oil in a shallow pan over medium-low heat.
Dip each patty in a flour slurry and coat all sides and then place them on a pan.
Fry a batch of patties for 3-4 minutes, then flip and fry another side for another 3-4 minutes or until patties are evenly browned.
Repeat the process until you fry all chickpea veggie patties.
Serve delicious and healthy kids snacks chickpea veggie patties with your child's favourite dip.
You may bake these healthy kid-friendly patties at 180 C for 15 - 20 minutes until the outer layer is crisp and light brown. Flip patties in between to cook another side.
The number of patties you get from the quantities mentioned in the recipe card might vary based on the size of the patties you make.
You may swap fresh chickpeas for tinned ones. Wash well and soak them overnight. Next day morning discard the water and pressure cook with fresh water until soft.
You may swap fresh vegetables for frozen ones.
The chilli powder used in this recipe is not so HOT but if your child is not used to chilli powder feel free to substitute it with pepper.
These vegan patties keep good for 3 days in the fridge if stored in an airtight container.
More easy vegetarian recipes for kids
Chickpea Veggie Patties
1 cup = 250ml ; 1 tablespoon =15ml ; 1 teaspoon =5ml
- 1.5 tbsp + more Oil for shallow frying
- 1 tin (400 gms) Chickpeas
- 1.5 cups (188 gms) Cabbage roughly chopped
- 1.5 cups (233 gms) Carrot 3 medium size, roughly chopped
- 1 cup (175 gms) Cauliflower florets frozen
- ⅓ cup (61 gms) Green Peas frozen
- ¼ cup (38 gms) Corn frozen
- ½ bunch Coriander roughly chopped
- ¼ teaspoon Turmeric
- ½ teaspoon Chilli Powder
- 1 tablespoon Italian mixed herbs
- as required Salt
- 2 tablespoon Plain Flour
- ¼ cup Water
- Drain liquid completely from canned chickpeas and wash beans with fresh water couple of times.
- Thaw frozen vegetables as per instructions on the packet.
- Once defrosted, squeeze out water from the vegetables as much as possible.
- Place vegetables and chickpeas in a food processer, process until vegetables are minced. Ensure vegetables have some texture and not too smooth and mushy. Mince vegetables in batches and transfer them into a deep bowl.
- Heat 1 tablespoon oil in a deep skillet or pan over medium-high heat.
- Once the oil is hot, combine minced chickpeas, veggies, salt, chilli powder, ground cumin. saute well and cook for 8-10 minutes until the moisture is absorbed and raw aroma vanishes. Keep stirring the mixture to prevent vegetables from sticking at the bottom of the pan.
- Mix in Italian herbs and switch off the heat.
- Allow vegetable mixture to cool down to room temperature.
- Scoop out a lime size mixture, place on palm and gently press with another palm to flatten the ball and make a round patties. smooth out the edges gently and keep them on a baking sheet lined with parchment paper.
- Place the baking sheet in fridge for about 30 minutes. This helps patties to hold the shape and prevent them from disintigrating while frying.
- Meanwhile, make a flour slurry to coat the patties. Combine flour and water in a small bowl, mix until you get smooth and lump-free slurry. Keep the bowl aside.
- Heat oil in a shallow pan over medium-low heat.
- Dip each patty in a flour slurry and coat all sides and then place them on a pan.
- Fry a batch of patties for 3-4 minutes, then flip and fry other side for another 3-4 minutes or until patties are evenly browned.
- Repeat the process until you fry all patties.
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KEEP IN TOUCH
Do let me know if you make these kid-friendly vegetable patties. I love to get feedback from readers.