If you’re looking for a delicious snack for your little ones, this is easy to pull together. If your little ones are big enough to stand at the kitchen counter, you might even have them help you flatten the patties on the cookie sheets. Or mix the dough… so many options! And possibly so much clean up after – lol hope you enjoy these as much as we did!
One of the things I love about these is that they’re a high protein savory snack that brings veggies to little ones in a moreish way. It also introduces them to some indian spices like cumin and ginger and garlic and cilantro (if you use them all). Another thing I love about this is that cabbage is just so full of healthy benefits, and is anti-inflammatory. If you’re interested in what Medical Medium has to say about green cabbage, take a look here! https://www.medicalmedium.com/blog/cabbage-healing-food
Oven-Baked Cabbage Chickpea Flour Patties
Equipment
- food processor or a grater (a good arm workout!)
Ingredients
- 2 cups finely shredded cabbage the finer, the better for even cooking and binding
- 1 cup chickpea flour Also called besan flour. Start with ¾ cup and add more if batter seems too wet
- ½ –¾ cup water use less for thicker batter — aim for scoopable, not pourable; it should hold shape when dropped
- 1 tsp Sea salt
- 1 tsp cumin seeds
- 1 tsp chili powder/flakes (if you/your kids are ok with spice)
- 1 tsp garlic powder or fresh garlic (I use 3 cloves minced)
- 1 inch finely grated ginger
- 1 tsp turmeric (if you're brave enough to use with little kids)
- 1-2 finely chopped onions optional (green or any type)
- 1/4 cup cilantro, chopped optional but delicious
- 1 tbsp coconut oil for brushing or drizzling — keeps them from drying out and helps crisp
- 1 tsp baking powder (optional for a little lift)
Instructions
- Preheat your oven to 400–425°F (200–220°C). Line a baking sheet with parchment paper (or lightly oil it) for easy release and cleanup. If you want extra crispiness, place the sheet in the oven while preheating.
- In a large bowl, mix the chickpea flour, salt, and all spices.
- Gradually add water, stirring to form a thick batter (thicker than regular pancake batter — it should be scoopable and not runny. The cabbage will release moisture, so err on the drier side).
- Stir in the shredded cabbage (and any other veggies/onions) until everything is evenly coated. The mixture should hold together when pressed; if too dry, add a splash of water; if too wet, add a bit more chickpea flour.
- Scoop the mixture onto the prepared baking sheet — about ¼ cup per patty, spaced apart. Flatten each one slightly with your hands or a spoon into ¼–½ inch thick rounds (thinner for crispier, thicker for softer centers). I used an ice cream scoop and the toddler helped flatten them).
- Lightly brush or drizzle the tops with a little oil (this helps them brown and crisp without much added fat).
- Bake for 15–20 minutes, then flip each one carefully with a spatula. Bake another 10–15 minutes until golden brown, crispy on the edges, and firm in the center. Total time: 25–35 minutes, depending on thickness and your oven.
- For even crispier results: Switch to broil (high) for the last 2–3 minutes after flipping, but watch closely to avoid burning.
- Let them cool slightly on the sheet (they firm up more as they cool). Serve hot as is or with your favorite dip — like a quick tahini-lemon sauce, hot sauce, chutney, or plain.
Notes
• Don’t overcrowd the sheet — give space for air circulation.
• If they seem dry after baking, brush with a tiny bit more oil next time or add juicier veggies (like grated zucchini or tomato if available).
• These reheat well in a toaster oven or regular oven at 350°F for 5–10 minutes.
