Well-mashed chickpeas can form soft patties, but whole round chickpeas and dry crumbly patties are unsuitable.
Use thoroughly cooked soft chickpeas; remove any hard skins and mash until no intact round chickpeas remain.
Mix with oat flour and a little safe water as needed to make a moist cohesive mixture.
Shape into thin patties and cook in a lightly oiled pan until heated throughout and holding together without becoming dry.
Cool and test that patties squash and break apart easily; serve suitable strips or pieces with supervision.
Use thoroughly cooked, fully mashed chickpeas with no round intact beans or hard skins. Offer a thin moist patty that squashes easily without becoming a dry biscuit; tear into soft strips or pieces suited to grasp. Supervise seated upright.
This recipe is listed for 8–12 months, so the 6m+ field does not recommend serving it earlier.
Soft tender chickpea-patty strips or pieces, without whole round beans or dry crust.
Check oat flour packaging for gluten-grain cross-contact and any added ingredients. No major allergen is intentionally added to the plain listed ingredients.
Cool clean untouched portions promptly, refrigerate covered and use within 24 hours or freeze where suitable; reheat cooked portions thoroughly until steaming hot throughout and cool before feeding. Discard bowl leftovers.
Cool clean untouched portions promptly, refrigerate covered and use within 24 hours or freeze where suitable; reheat cooked portions thoroughly until steaming hot throughout and cool before feeding. Discard bowl leftovers.
This guide is informed by current guidelines from leading health organizations:
