by PhDChefJessica
PhDChefJessica's Notes:
Expand3 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
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
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.
Ask a question about this stepCombine 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.
Ask a question about this stepUsing wet hands, shape mixture into small patties, cover, and refrigerate for at least 30 min.
Ask a question about this stepAdd 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.
Ask a question about this stepFor 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.
Ask a question about this step
Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
These are delicious! I stuffed them in pita with some lettuce and slathered on the yogurt sauce. Divine.