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Soft Sweet Potato and Chickpea Dumplings with Mild Herbs
Original recipe: 12 servings · Prep: 15 min · Cook: 15 min · Total: 30 min
By TinyTummyTreats Editorial TeamPublished Apr 22, 2026 | Updated Oct 4, 2026
International
30 mins
easy-to-makevegetable-basedquick-prepno-added-saltbalanced-nutritionbudget-friendlypicky-eatersmild herb seasoning
Sweet potato and smoothly mashed chickpeas form these mildly herbed dumplings. Check the cooked texture before serving and adapt portions to the eater.
Prep
15 min
Cook
15 min
Total
30 min
Servings
12
Difficulty
easy
Cuisine
International
Ingredients
Servings
12
- 1 medium sweet potato
- 1 cup cooked chickpeas
- 1/4 cup plain oat flour
- 1 tablespoon mild fresh herbs
- 1 teaspoon olive oil for the dough, plus a small amount for the pan only if pan-frying
- 2-3 tablespoons water or unsweetened plant milk
Instructions
-
Steam or boil the peeled and chopped sweet potato until very tender, about 15 minutes. Drain and mash until smooth using a fork or potato masher.
-
Process the cooked chickpeas until smooth, scraping down the bowl as needed. Leave no whole chickpeas or coarse pieces.
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Combine the mashed sweet potato and chickpeas in a large bowl and mix thoroughly.
-
Add the oat flour, finely chopped mild fresh herbs, and olive oil to the mixture and stir well.
-
Gradually add water or unsweetened plant milk, one tablespoon at a time, until the mixture forms a soft but moldable dough.
-
Using clean hands, shape the mixture into dumplings about 1 inch in diameter. This is the cooking shape, not a toddler serving-size recommendation.
-
Place dumplings on a parchment-lined baking tray or in a steam basket.
-
Cook by steaming for 8-10 minutes until firm and cooked through, or pan-fry lightly on a non-stick pan over medium-low heat with a small amount of oil, turning gently until golden, about 5-6 minutes total.
-
Allow the dumplings to cool before serving. Check the texture of a cooled dumpling and adapt its shape and size to the eater. Do not serve firm, round dumplings whole to a young child. Do not offer a dumpling that remains firm, rubbery or gummy to a child who cannot manage that texture.
-
Store leftovers in an airtight container in the refrigerator for up to 2 days or freeze for up to 1 month. Reheat gently before serving.
Chef Tips
- Allergy Safety for Little Tummies: Check oat flour and optional plant milk labels for relevant allergens and cross-contact.
- Texture and Mouthfeel for Toddlers: Mash chickpeas smoothly. Cooking times do not establish a suitable serving texture; check after cooling. Do not offer firm, rubbery or gummy dumplings to a child who cannot manage them.
- Feeding, Portioning, and Sharing Notes: Do not serve the round cooking shape whole to a young child. Adapt shape, size and texture to the child’s development; supervise seated eating.
Frequently Asked Questions
- Are the round dumplings a toddler serving size?
- No. The one-inch shape is for cooking. Check the cooled texture and adapt it before serving; a cooking time is not a suitability guarantee.
- Can I use either cooking method?
- The recipe lists steaming and pan-frying. Neither method has been kitchen-validated for toddler serving texture; check the result rather than relying on its appearance.
Ingredient Replacements
Use water or an unsweetened plant milk as listed, checking the milk for allergens. Other flour or pulse substitutions have not been validated for this dough and can change its moisture and cooked texture.
Storage
Refrigerate cooled leftovers promptly in an airtight container for up to 2 days, or freeze for up to 1 month. Reheat thoroughly, cool to a comfortable serving temperature and check the texture again.
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