Chickpea Patties (Toddler-Friendly + Family-Approved)
I’ve been vegan for over 15 years, vegetarian for even longer, and I studied holistic nutrition in college … but still, now that I’m raising a vegan child, I regularly find myself stopping and asking:
Am I really hitting all of the nutrients she needs?
I think that question is healthy. It keeps me curious, mindful, and creative in the kitchen.
Toddlers grow fast, their appetites are all over the place, so when raising a plant-based child, you become hyperaware of nutrients that can be harder to come by. Things like iron, zinc, iodine, protein, and healthy fats. I’m constantly experimenting with recipes that are easy to make with her around, that don’t take much time (because #momlife) and are nutritionally solid.
Why I Love These Chickpea Patties
They’re gentle in flavour but still savoury enough for adults
They’re soft, mashable, and toddler-friendly
They include nutrients that are often missing from vegan diets
They’re super versatile; use them in wraps, sandwiches, bowls, or a simple plate with grains and veggies on the side
And most importantly:..
They’re actually eaten.
How We Serve Them
These patties are endlessly flexible, depending on the day and what else we have on hand.
How we eat them:
In wraps or sandwiches
As a main protein alongside rice, buckwheat, or quinoa
With a side of steamed veggies
Fresh, or made ahead and frozen
And always, with a dip!
As my daughter, Kaia would say: “bip, bip, bip.”
I don’t know the exact statistics, but in my lived experience, everything is more likely to be eaten with a dip.
Some favourites:
Tahini + maple + lemon + garlic
Coconut yogurt + lemon + garlic (sometimes with grated cucumber for a tzatziki-style dip)
She loves both.
Chickpea Patty Recipe
Makes: 4 small patties
(Easily doubled. A double batch makes about 9 small patties, or a mix of small and larger ones)
Ingredients
½ small onion, finely diced
200 g canned chickpeas (½ of a 400 g can), drained
(drained weight approx. 120 g)1 tsp dried mixed herbs (I use one with thyme, rosemary, garlic, onion powder, and oregano)
½ tsp mild curry powder
1 heaped tsp plain flour
1 tbsp dried shredded seaweed (nori)
½ tbsp coconut oil (for frying)
Method
Place all ingredients except the oil into a blender and blend until smooth.
*It requires some pulse, scrape, pulse, scrape… patience.
Alternatively, you could mash it all in a large bowl.Using your hands, shape the mixture into 4 small patties.
Heat the oil in a pan and fry the patties for 3–4 minutes on each side, until golden.
Serve warm, with bread, grains, vegetables, and dips make sense for your family that day.
Nutrient Notes (Per Small Patty)
Approximate values based on standard food composition data.
✔ Protein
~4 g per patty
From chickpeas and flour. Helpful for growth and satiety, especially when paired with grains.
✔ Iron
~1.2 mg per patty
Plant-based iron from chickpeas. Serve with vitamin-C-rich foods (like vegetables, lemon, or a dip with citrus) to improve absorption.
✔ Zinc
~0.6 mg per patty
Important for growth and immune function.
✔ Iodine
Provided by nori seaweed, which is often missing in plant-based diets.
A small amount goes a long way here.
✔ Fiber
~3 g per patty
Supports digestion and gut health.
✔ Healthy Fats
A small amount from the oil used in cooking, plus any fat from dips or sides.
A Note on Vegan Nutrition
Even with experience, education, and intention, it’s completely normal to keep checking in when raising a vegan child. No single food is going to “do it all.”
These patties work really well as part of the bigger picture:
A variety of legumes
Whole grains
Fruits and vegetables
Fortified plant milks
And appropriate supplementation where needed (like B12)
If you try these, I’d love to know how you serve them and what your little one chooses to dip them in.
