Make Ahead

Carrot Bean Cakes with Tahini Dressing

March  1, 2011
0 Ratings
  • Serves 4-6
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

What You'll Need
  • For the carrot bean cakes
  • 3 large carrots
  • 4 tablespoons canola oil
  • 1 14-ounce can chickpeas, drained and rinsed
  • 1 medium onion
  • 1/2 cup rolled oats
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne, or to taste
  • salt and freshly ground pepper
  • 1 egg
  • 1/4 cup panko bread crumbs
  • Tahini dressing
  • 1/4 cup plain low-fat yogurt
  • 2 tablespoons tahini
  • 1 tablespoon freshly squeezed lemon juice
  • 1 clove garlic, minced
  • salt and freshly ground pepper
  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.
  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.
  3. Using wet hands, shape mixture into small patties, cover, and refrigerate for at least 30 min.
  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.
  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.
Contest Entries

See what other Food52ers are saying.

1 Review

EmmaSylvie January 29, 2012
These are delicious! I stuffed them in pita with some lettuce and slathered on the yogurt sauce. Divine.