Author 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 at the time. Roasted carrots add a sweet and savory component to these bean cakes that make them great as appetizers or meals. The tahini dressing makes a nice creamy addition to these cakes. To make these bean cakes as a meal, form the bean mixture into larger patties and serve on a bun. —PhDChefJessica
Ingredients
- For the carrot bean cakes
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3
large carrots
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4 tablespoons
canola oil
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1
14-ounce can chickpeas, drained and rinsed
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1
medium onion
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1/2 cup
rolled oats
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1 teaspoon
cumin
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1/2 teaspoon
cayenne, or to taste
-
salt and freshly ground pepper
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1
egg
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1/4 cup
panko bread crumbs
- Tahini dressing
-
1/4 cup
plain low-fat yogurt
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2 tablespoons
tahini
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1 tablespoon
freshly squeezed lemon juice
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1
clove garlic, minced
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salt and freshly ground pepper
Directions
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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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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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Using wet hands, shape mixture into small patties, cover, and refrigerate for at least 30 min.
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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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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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