Irresistible Kid-Friendly Baked Lentil-Chickpea Patties

Looking for a healthy, protein-packed snack or meal that kids and adults both love? These Baked Lentil-Chickpea Patties are crispy, flavorful, and loaded with plant-based goodness. Perfect for lunchboxes, quick dinners, or as a nutritious finger food, these patties are easy to make and freezer-friendly—ideal for busy families seeking wholesome, homemade meals.

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Recipe

Servings: 22 small patties (about 6–7 servings)

Calories per Serving: ~110 kcal (per 3 patties)

Total Time: 50 minutes (including prep and baking)

Kid-Friendly Baked Lentil-Chickpea Patties

Ingredients

• 1 cup dry brown or green lentils (or 2½ cups cooked)

• 1 can (15 oz) chickpeas, drained and rinsed

• 1 medium carrot, grated

• ½ small red onion, roughly chopped

• 2 garlic cloves, minced

• ½ cup rolled oats

• ¼ cup chopped parsley (or spinach for a milder green)

• 1 egg

• 1 tbsp tomato paste

• 1 tsp sweet paprika

• ½ tsp ground cumin

• ½ tsp dried oregano

• ½ tsp salt (or to taste)

• ¼ tsp pepper (optional)

• 1 cup breadcrumbs (regular or panko), for coating

• Olive oil spray or 2 tbsp olive oil, for baking

Instructions

1. Cook the Lentils:

   • Rinse lentils and boil in 2½ cups water until tender, about 20–25 minutes. Drain and let cool slightly.

2. Prepare the Mixture:

   • In a food processor, combine cooked lentils, chickpeas, grated carrot, onion, garlic, oats, parsley, tomato paste, egg, paprika, cumin, oregano, salt, and pepper. Pulse until well mixed but still a bit chunky—avoid over-blending.

3. Preheat the Oven:

   • Set oven to 400°F (200°C). Line a baking sheet with parchment paper or greased foil.

4. Shape and Coat Patties:

   • Scoop and shape the mixture into 22 small patties. Press each patty into breadcrumbs to coat both sides. Lightly spray or brush with olive oil.

5. Bake:

   • Arrange patties on the baking sheet. Bake for 20 minutes, flip gently, then bake another 10–15 minutes until golden and crisp.

Serving Suggestions

• Serve in mini sliders with cucumber slices and hummus.

• Pair with sweet potato wedges and a creamy yogurt dip.

• Pack in lunchboxes with cherry tomatoes and fresh fruit.

Nutritional Value (per serving, 3 patties)

• Calories: ~110 kcal

• Protein: 6g

• Carbohydrates: 19g

• Fiber: 5g

• Fat: 2g

• Saturated Fat: 0.3g

• Cholesterol: 18mg

• Sodium: 220mg

Storage Instructions

Allow patties to cool completely. Store in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze patties in a single layer on a tray, then transfer to a freezer bag or container. Reheat from frozen in a 375°F (190°C) oven until warmed through and crisp (about 10–12 minutes).

Cook lentils

Mix and process

Everything after food processor

Bread crumbs

Arrange and bake

Bake. Flip half way

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Prompt

Here's how I prompted the Kid-Friendly Baked Lentil-Chickpea Patties recipe.

I wanted lentil patties for my MIL who's visiting, and is trying to eat healthy. I asked ChatGPT for help:

I want to make really delicious lentil vegetarian patties. They can contain carrots, chickpeas and or whatever you think is great, just no meat. Can you please create a delicious recipe?

It gave me a recipe:

Absolutely! Here's a flavor-packed lentil vegetarian patty recipe that includes carrots and chickpeas, plus a few extras to make them savory, crispy, and satisfying. These patties are perfect for meal prep, burgers, or as a protein-rich snack.

Crispy Lentil-Chickpea Veggie Patties

Ingredients (Makes about 8 medium patties)

• 1 cup dry brown or green lentils (or 2½ cups cooked)

• 1 can (15 oz) chickpeas, drained and rinsed

• 1 medium carrot, grated

• ½ small red onion, finely chopped

• 2 garlic cloves, minced

• ½ cup rolled oats (or quick oats)

• ¼ cup chopped fresh parsley (or cilantro)

• 1 tbsp tomato paste

• 2 tsp ground cumin

• 1 tsp smoked paprika

• ½ tsp dried oregano

• Salt and pepper, to taste

• 2 tbsp olive oil, for pan-frying (or more as needed)

• Optional: ½ tsp chili flakes or a small minced jalapeño for heat

Instructions

1. Cook the lentils:Rinse 1 cup of dry lentils. In a pot, add lentils and 2½ cups of water. Bring to a boil, then simmer uncovered for 20–25 minutes until tender but not mushy. Drain well and let cool slightly.

2. Prepare the base:In a food processor, add the cooked lentils, chickpeas, garlic, and tomato paste. Pulse a few times until partially mashed but still a bit chunky.

3. Mix the patties:Transfer to a large bowl. Add grated carrot, onion, oats, parsley, cumin, smoked paprika, oregano, salt, and pepper. Mix thoroughly. Let the mixture sit for 10 minutes so the oats can absorb moisture.

4. Form the patties:Use wet hands to form into 8 patties. If the mixture is too sticky, add a tablespoon of oat flour or breadcrumbs.

5. Cook:Heat olive oil in a nonstick skillet over medium heat. Cook patties for 4–5 minutes per side, until golden and crispy. Avoid flipping too early—let them form a crust.

Serving Ideas

• Serve in buns with lettuce, tomato, and tahini sauce or hummus.

• Add to a grain bowl with quinoa, greens, and yogurt dressing.

• Crumble into wraps or on top of salads.

Storage Instructions

Store cooked patties in an airtight container in the fridge for up to 5 days. Freeze uncooked patties between parchment layers for up to 3 months.

Would you like me to add nutrition info or turn this into a post for your blog?

I'm used to egg for binding. So I asked why it isn't there:

Why no egg?

It explained and asked if I want to add egg:

Great question! I left out the egg to keep the patties vegan-friendly, and because the combination of mashed lentils, chickpeas, and oats is usually enough to bind them together.

However, if you prefer a firmer, more cohesive patty (especially if pan-frying), adding 1 egg can help hold everything together even better—especially if your lentils are on the soft side.

You could also use an egg substitute like:

• 1 tbsp ground flaxseed + 2.5 tbsp water (let sit for 5 min)

• 1 tbsp chia seeds + 3 tbsp water (same method)

Would you like a version with an egg included for improved structure?

I said yes and also asked for breadcrumbs:

Yes with egg. Also I want coated in breadcrumbs and oven baked

It provided a recipe:

Perfect! Here's the updated Lentil-Chickpea Veggie Patties recipe with egg for better binding, a crispy breadcrumb coating, and oven baking for a hands-off, golden finish.

Crispy Baked Lentil-Chickpea Patties (with Egg + Breadcrumb Coating)

Ingredients (Makes 8 medium patties)

• 1 cup dry brown or green lentils (or 2½ cups cooked)

• 1 can (15 oz) chickpeas, drained and rinsed

• 1 medium carrot, grated

• ½ small red onion, finely chopped

• 2 garlic cloves, minced

• ½ cup rolled oats

• ¼ cup chopped fresh parsley

• 1 egg

• 1 tbsp tomato paste

• 2 tsp ground cumin

• 1 tsp smoked paprika

• ½ tsp dried oregano

• Salt and pepper, to taste

• 1 cup breadcrumbs, for coating (regular or panko)

• Olive oil spray or 2 tbsp olive oil, for baking

Instructions

1. Cook the lentils:Rinse 1 cup lentils. Cook in 2½ cups of water for 20–25 minutes until tender but not mushy. Drain and cool.

2. Blend the base:In a food processor, pulse cooked lentils, chickpeas, and garlic until roughly mashed. Transfer to a large bowl.

3. Mix the patties:Add grated carrot, onion, oats, parsley, tomato paste, cumin, paprika, oregano, salt, pepper, and egg. Mix thoroughly. Let sit 10 minutes for oats to absorb moisture.

4. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly greased foil.

5. Shape and coat:Form into 8 patties. Press each patty into breadcrumbs to coat both sides. For extra crispiness, spritz or lightly brush both sides with olive oil.

6. Bake:Place patties on the baking sheet. Bake for 20 minutes, flip, and bake another 10–15 minutes until golden and crisp on both sides.

Serving Ideas

• Stuff into whole-grain buns with avocado and a yogurt-herb sauce

• Serve over rice with roasted veggies and a squeeze of lemon

• Use in pita pockets with lettuce, cucumber, and tahini

Storage Instructions

Cool completely and refrigerate in an airtight container up to 5 days. Reheat in the oven or toaster oven for best texture. Freeze for up to 3 months.

Would you like a dipping sauce to go with these or a suggested side dish? I can also generate full nutrition facts.

I didn't understand why the extra steps if it all goes into the food processor anyway so I asked:

Can I just put everything in the food processor after cooking lentils? Feels like steps 2 and 3 can be combined?

It agreed with me:

Yes, you're absolutely right—you can combine steps 2 and 3 and toss everything (except the breadcrumbs for coating) into the food processor to streamline the process.

Here’s how to do it:

Shortcut Method

1. Cook lentils as before and let them cool slightly.

2. In a large food processor, add:

   • Cooked lentils

   • Chickpeas

   • Grated carrot

   • Chopped onion

   • Garlic

   • Oats

   • Parsley

   • Tomato paste

   • Spices

   • Salt and pepper

   • Egg

3. Pulse just until the mixture holds together—you still want some texture, not a puree. If it's too wet, add a tablespoon of oats or breadcrumbs to firm it up.

4. Continue with shaping, breadcrumb coating, and baking as before.

This version saves time and cleanup, and it works just as well—especially if your food processor has good capacity and sharp blades. Want me to rewrite the full recipe using this version?

I wasn't happy about the spices:

If I want to make it more children friendly, should I reduce cumin and maybe use sweet paprika instead of smoked? I'm ok with you pushing back, I don't understand tastes very well

It suggested ways to make it more kid friendly:

That’s a smart instinct—and you’re on the right track. Here’s how it breaks down:

For More Kid-Friendly Flavor:

• Cumin: It has a warm, earthy flavor, but some kids find it a bit "weird" or too strong. You can reduce it to 1 tsp or even ½ tsp to soften its presence.

• Smoked Paprika: It can be a little intense or “BBQ-like,” which isn’t always kid-approved. Sweet paprika is milder and more neutral—a great swap for picky eaters.

• Garlic and Onion: Keep them in, but don’t overdo. They add needed depth, especially if you're toning down the spices.

Bonus Child-Friendly Boosters:

• Add a small grated apple or zucchini for subtle sweetness and moisture—kids usually love that texture.

• Include a small handful of shredded cheddar in the mix if dairy is OK in your house—it melts into the patties and adds mild flavor without making them cheesy.

Would you like me to finalize the recipe with those kid-friendly tweaks included?

I asked for the modified version:

Yes minus the cheese

It updated the recipe:

Great! Here's the finalized kid-friendly version of the crispy baked lentil-chickpea patties—egg included, sweet paprika instead of smoked, reduced cumin, and no cheese.

Kid-Friendly Baked Lentil-Chickpea Patties

Ingredients (Makes 8 medium patties)

• 1 cup dry brown or green lentils (or 2½ cups cooked)

• 1 can (15 oz) chickpeas, drained and rinsed

• 1 medium carrot, grated

• ½ small red onion, roughly chopped

• 2 garlic cloves, minced

• ½ cup rolled oats

• ¼ cup chopped parsley (or spinach for a milder green)

• 1 egg

• 1 tbsp tomato paste

• 1 tsp sweet paprika

• ½ tsp ground cumin

• ½ tsp dried oregano

• ½ tsp salt (or to taste)

• ¼ tsp pepper (optional)

• 1 cup breadcrumbs, for coating (regular or panko)

• Olive oil spray or 2 tbsp olive oil, for baking

Instructions

1. Cook the lentils:Rinse 1 cup lentils. Boil in 2½ cups water until tender, about 20–25 minutes. Drain and let cool slightly.

2. Make the mixture:In a food processor, add:

   • Cooked lentils

   • Chickpeas

   • Grated carrot

   • Onion

   • Garlic

   • Oats

   • Parsley

   • Tomato paste

   • Egg

   • Sweet paprika, cumin, oregano, salt, and pepper

   Pulse until well combined but still a bit chunky—don’t overblend.

3. Preheat oven to 400°F (200°C). Line a baking sheet with parchment or greased foil.

4. Shape and coat:Scoop and shape the mixture into 8 patties. Press each into the breadcrumbs to coat both sides. Spray or brush lightly with olive oil.

5. Bake:Place patties on the baking sheet and bake for 20 minutes. Flip gently, then bake another 10–15 minutes until golden and crisp.

Serving Ideas

• In mini sliders with cucumber and hummus

• On a plate with sweet potato wedges and yogurt dip

• In a lunchbox with cherry tomatoes and fruit

Storage Instructions

Cool completely before storing. Keep in the fridge up to 5 days or freeze in a single layer, then transfer to a bag for up to 3 months.

Would you like a simple dipping sauce (like a kid-friendly yogurt-herb one) to go with these?

I then found out I have a certain lentil situation:

I just found out that I have about 280 g of lentils, however half of it is red lentils and half of it is green lentils. They are still uncooked of course. What can I do?

It gave me the recipe:

Thanks for the update—and you’ve got options! Here's how to make it work with 140 g red lentils + 140 g green lentils (about 1⅓ cups total dry):

Key Consideration:

• Red lentils cook faster and break down more easily, becoming mushy.

• Green lentils hold their shape and take longer.

But we can still cook them together with a simple adjustment:

Cooking Method for Mixed Lentils:

1. Rinse both types well under cold water.

2. In a pot, combine all lentils with about 3¼–3½ cups water.

3. Bring to a boil, then reduce to a simmer uncovered.

4. Stir occasionally and cook for 20–25 minutes, but:

   • Check at 15 minutes and skim off foam if needed.

   • You’ll see the red lentils soften into a mash, while the green ones stay firmer—this is perfect for binding + texture.

5. Once green lentils are tender, drain well and let cool before continuing with the patty recipe.

Final Result:

• You’ll get about 3½ to 4 cups cooked lentils, slightly more than the original recipe—but it still works!

• You can either:

  • Use the full amount and slightly scale up the other ingredients (I’ll help if you want that), or

  • Scoop out 2½ to 3 cups for the patties and save the rest for soup or salad.

Want me to adjust the recipe to match the full 280 g of cooked lentils?

I asked for it to adjust to small patties:

Made 22 patties. Adjust.

It didn't understand me and updated the quantities:

Perfect—here’s the adjusted recipe based on your yield of 22 patties from 280g lentils (half red, half green). This scaled version keeps the balance of flavor and structure while matching your real-life results.

Baked Lentil-Chickpea Patties (22 Patties Version)

Ingredients

• 280 g uncooked lentils (½ red, ½ green), cooked together until tender

• 1 can + ½ cup chickpeas (about 1¾ cups total cooked), drained and rinsed

• 2 medium carrots, grated

• 1 small red onion, roughly chopped

• 3 garlic cloves, minced

• 1½ cups rolled oats

• ½ cup chopped parsley (or spinach)

• 2 large eggs

• 2 tbsp tomato paste

• 1½ tsp sweet paprika

• 1 tsp ground cumin

• 1 tsp dried oregano

• 1½ tsp salt, or to taste

• 1 cup+ breadcrumbs, for coating (you may need more)

• Olive oil spray or a few tbsp olive oil, for baking

Instructions

Follow the same method as before:

1. Cook lentils together until green are tender.

2. Add all ingredients (except breadcrumbs and oil) to a food processor and pulse to combine—leave some texture.

3. Shape into 22 patties.

4. Coat with breadcrumbs, place on parchment-lined trays, spray/brush with oil.

5. Bake at 400°F (200°C) for 20 minutes, flip, bake another 10–15 minutes until crisp and golden.

Would you like the adjusted nutritional info per patty or per serving? I can calculate it for this batch size.

I had to better explain myself:

No no what I meant is that using your previous ingredients, I made 22 patties, not 8. Please just update that

Click the link below or scroll to the top for the final recipe.

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