Description
These carrot-lentil cakes are hearty vegan patties made with red lentils, carrots, oats, seeds, and fresh herbs, seasoned with cumin and smoked paprika, then baked until golden. Served with a creamy garlic-herb tahini sauce, they’re wholesome, protein-rich, and perfect for a light main dish, appetizer, or meal prep option.
Ingredients
- 1 ½ cups diced carrots, peeled and chopped
- ¾ cup split red lentils, rinsed
- 1 ¾ cups water (for cooking lentils)
- 1 ½ cups old-fashioned rolled oats, divided
- 2 garlic cloves, smashed
- 2 Tbsp fresh lemon juice
- 1 Tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ¾ tsp fine grain sea salt
- ⅛ tsp cayenne pepper
- Freshly ground black pepper, to taste
- 1 cup finely chopped lacinato kale (stemmed)
- ¼ cup raw pepitas (pumpkin seeds)
- 2 Tbsp chopped fresh chives
- 1 Tbsp shelled hemp seeds
- 2 Tbsp chopped fresh cilantro leaves
- ⅓ cup tahini
- ½ cup packed fresh cilantro leaves
- ½ cup packed fresh flat-leaf parsley leaves
- 1 garlic clove
- 2 Tbsp fresh lemon juice
- 1 Tbsp champagne vinegar or apple cider vinegar
- ⅓–½ cup filtered water (to thin sauce)
- Sea salt and black pepper, to taste
Instructions
- Steam carrots for about 25 minutes until fork-tender. Set aside.
- Cook rinsed lentils with 1 ¾ cups water for 10–12 minutes until soft. Drain excess water and cool slightly.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a food processor, blend carrots, lentils, ¾ cup oats, garlic, lemon juice, olive oil, paprika, cumin, salt, cayenne, and pepper. Pulse until cohesive but chunky.
- Transfer mixture to a bowl. Stir in remaining ¾ cup oats, kale, pepitas, chives, hemp seeds, and cilantro. Mix until firm and well combined.
- Form patties using ⅓ cup portions, about 3 inches wide and 1 inch thick. Place on prepared sheet.
- Bake for 23–25 minutes until bottoms are golden and edges crisp. Let cool slightly on the sheet.
- For the sauce, blend tahini, cilantro, parsley, garlic, lemon juice, vinegar, and ⅓ cup water until smooth. Adjust water for desired consistency. Season with salt and pepper.
- Serve cakes warm or at room temperature with tahini sauce drizzled on top.
Notes
- Refrigerate cakes for up to 5 days; freeze for up to 2 months after baking.
- Reheat in a 350°F oven for best texture; avoid microwaving.
- Use sunflower seeds instead of pepitas, or spinach in place of kale.
- Add grated zucchini, turmeric, or curry powder for variations.
- Sauce keeps up to 5 days in the fridge; stir and thin before serving.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Middle Eastern-Inspired
Nutrition
- Serving Size: 2 cakes with sauce
- Calories: 260
- Sugar: 3 g
- Sodium: 280 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 0 mg
