Oven-Baked Cabbage Chickpea Flour Patties
A yummy snack for toddlers, little kids and adults alike. It takes a little bit of time to grate your cabbage/veggies if you don't have a big food processor to blitz it through. However, it's a great way to get protein and veggies into the family, and baked they aren't high in fat. If you want a real treat, you can deep fry them or pan fry them!
Servings: 8 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
Tips for success:
• 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.
• 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.