Curry Chickpea Patty Cakes

chickpea patty recipeAs promised, here’s the first of a few baby/toddler friendly recipes I’ve developed—Curry Chickpea Patty Cakes. It’s super easy to make and cook, and even freezes (and thaws out) well. And the best part? It’s toddler approved!


  • 1 (16 ounce) can garbanzo beans (unsalted if possible), drained and rinsed
  • ¼- ½ cup of panko bread crumbs/regular bread crumbs (may add more if needed)
  • 1 tablespoon olive oil
  • 1 egg
  • 2 tablespoons dried parsley
  • 1-2 teaspoons curry powder
  • 1 tablespoon garlic powder
  • ¼-1/2 tablespoon ground black pepper
  • ¼ cup chopped onion (optional)
  • 1 tablespoon lemon juice (optional)
  • Olive oil for frying, as needed


  1. Place drained and rinsed garbanzo beans, ¼ cup panko bread crumbs, olive oil, egg, parsley, curry powder, garlic powder, lemon juice (optional), onion (optional) and black pepper in a food processor or blender. Puree until mixture thickens and can be molded. Add more bread crumbs as needed so the mixture is not too moist.
  2. Roll mixture into the size of a ping pong balls; place these on a plate.
  3. Press into patties and coat lightly with bread crumbs.
  4. Heat a small amount of olive oil in a skillet over medium heat
  5. Pan-fry patties until crispy, about 3 minutes on each side.

This may be a hit with all in the family. Enjoy!


3 thoughts on “Curry Chickpea Patty Cakes

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