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
- Heat oven to 400f
- Heat oil in a frying pan over medium heat. Sauté onion and garlic until soft, about 5 minutes. Add carrots, pepper
andcumin, sauté for another 5 minutes. Remove from heat.
- 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.
- Form mixture into 2” small patties; ensure same thickness around for even cooking.
- Bake patties on a parchment lined baking sheet for 25 minutes, turning halfway to crisp both sides.
- Serve on their own with a favorite dipping sauce or in a mini bun or pita with favorite toppings.