teenie beanie burgers

For the longest time my kids thought these handy little snacks were cookies…only because I told them there were! Before they were introduced to the sweet ones, these little “cookies” served as the perfect on-the-go bite sized snacks for independent eaters.

• Suitable for freezing
• If pressed for time, pan fry on the stovetop with 1 tbsp. olive oil. Cooking 3-4 minutes per side.


1 tsp. olive oil

½ onion, diced

1 carrot, peeled and grated

½ red pepper, finely diced

1 garlic clove, minced

½ tsp. cumin

2-15oz cans chickpeas, rinsed and drained

½ cup fresh parsley

½ cup plain breadcrumbs

½ teaspoon salt

1 egg



  1. Heat oven to 400f
  2. Heat oil in a frying pan over medium heat. Sauté onion and garlic until soft, about 5 minutes. Add carrots, pepper and cumin, sauté for another 5 minutes. Remove from heat.
  3. In a food processor combine onion mixture, chickpeas, parsley, breadcrumbs, salt & egg. Pulse until the mixture pulls away from the sides and forms a ball.
  4. Form mixture into 2” small patties; ensure same thickness around for even cooking.
  5. Bake patties on a parchment lined baking sheet for 25 minutes, turning halfway to crisp both sides.
  6. Serve on their own with a favorite dipping sauce or in a mini bun or pita with favorite toppings.

If serving burger in a bun is too cumbersome for baby/toddlers, I like to serve on its own with a spiced mayo dip or plain ketchup. Babies love to dip and feed themselves, just show them how to do it and they will follow!

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