Recipe

Carrot Bean Cakes with Tahini Dressing

Carrot Bean Cakes with Tahini Dressing
  • This recipe was entered in the contest for Your Best Carrot Recipe
  • Chef

    PhDChefJessica's Notes: After being a vegetarian for several years, bean cakes are one of my favorite recipes. I tend to vary the bean between white beans and chickpeas and use whatever vegetable I have available...

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Serves 4-6

For the carrot bean cakes:

3 large carrots Ask a question about this ingredient

4 tablespoons canola oil Ask a question about this ingredient

1 14-ounce can chickpeas, drained and rinsed Ask a question about this ingredient

1 medium onion Ask a question about this ingredient

1/2 cup rolled oats Ask a question about this ingredient

1 teaspoon cumin Ask a question about this ingredient

1/2 teaspoon cayenne, or to taste Ask a question about this ingredient

salt and freshly ground pepper Ask a question about this ingredient

1 egg Ask a question about this ingredient

1/4 cup panko bread crumbs Ask a question about this ingredient

Tahini dressing:

1/4 cup plain low-fat yogurt Ask a question about this ingredient

2 tablespoons tahini Ask a question about this ingredient

1 tablespoon freshly squeezed lemon juice Ask a question about this ingredient

1 clove garlic, minced Ask a question about this ingredient

salt and freshly ground pepper Ask a question about this ingredient

  1. Preheat oven to 425 degrees. Cut carrots into spears about 3 inches long and 1/2 inches wide. Toss with 1 tbsp. canola oil and salt and pepper and roast on a baking sheet for 30-40 min, until golden brown and tender.

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  2. Combine roasted carrots, oats, beans, onion (quartered), egg, cumin, cayenne, salt and pepper in a food processor and pulse until chunky (leaving some small pieces visible), and then transfer to bowl. Add panko bread crumbs to the bean mixture so that it is firm enough to form patties.

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  3. Using wet hands, shape mixture into small patties, cover, and refrigerate for at least 30 min.

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  4. Add canola oil to skillet and turn heat to medium. When oil is hot, add bean patties and cook until golden brown on each side, about 3-5 min.

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  5. For the tahini dressing, combine yogurt, tahini, lemon juice, garlic, salt, and pepper in a small bowl and mix well. Spread dressing on each bean cake after frying.

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1 Comment on Carrot Bean Cakes with Tahini Dressing

Reply

These are delicious! I stuffed them in pita with some lettuce and slathered on the yogurt sauce. Divine.

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