These mild chickpea patties are inspired by falafel but intentionally soft rather than crisp. Fully cooked chickpeas and softened carrot make a tender mixture; the oat flour helps it hold together.
Preheat the oven to 180°C (350°F). Finely grate the carrot and soften it in a small pan with a splash of water.
Mash fully cooked, soft chickpeas until no whole firm chickpeas remain. Mix in the softened carrot and oat flour; let stand briefly if loose.
Shape into small, flat patties on a lined tray. Bake until warmed through and holding together, checking frequently so they do not become hard or dry. Cool and test softness before serving.
Mash chickpeas thoroughly and serve flattened, soft patties rather than firm round balls. A cooled piece should squash between your fingers without hard edges. Supervise your baby sitting upright.
Cut into halves.
Uses oat flour; check its packaging for relevant allergen warnings. Chickpea can also cause an allergic reaction, especially in children with a known legume allergy; follow your individual allergy plan.
Cool promptly and refrigerate covered; reheat thoroughly, then cool before serving. Discard pieces already offered to baby.
Cool promptly and refrigerate covered; reheat thoroughly, then cool before serving. Discard pieces already offered to baby.
This guide is informed by current guidelines from leading health organizations:
