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Carrot & Lentil Patties with Tahini Sauce

These carrot lentil patties, can be created mostly with pantry shelf staple foods and with some veggies. It is full of heart healthy fats, iron, fiber and plant-based protein. These patties are great on top of a salad as the protein or can be eaten tucked into a pita like falafel. If you don’t have some of the ingredients, substitute what you do have. For example, any seed can replace the hemp or another seed or chopped nut can replace the pumpkin seeds.
Keyword heart healthy, pantry staple, vegetarian
Prep Time 20 minutes
Cook Time 1 hour
Servings 10 patties

Ingredients

For the Patties

  • 3 cups carrots diced
  • 1 cup lentils red or green
  • 1 cup oats
  • 2 cloves garlic peeled and chopped
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • ground pepper to taste
  • 1 cup chopped kale or any green on hand
  • 1/2 cup raw pepitas (shelled pumpkin seeds)
  • 1/4 cup chopped cilantro
  • 1/4 cup hemp seeds or any other seed (sesame, sunflower seeds, flax seed)

For the Tahini Sauce

  • 1/3 cup tahini (sesame seed paste)
  • 1/4 cup cilantro
  • 1-2 cloves garlic
  • 2 1/2 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 2 tbsp water as needed
  • 1/4 tsp salt

Instructions

For the Patties

  1. Steam the carrots in a steamer over the stove for 25 minutes until tender.
  2. Cook the lentils in 2 cups of water on high until it reaches a boil. Then reduce to simmer and simmer uncovered for 10-12 minutes or until tender.
  3. Preheat the oven to 400 and line a baking sheet with parchment paper.
  4. 4. Add the steamed carrots, cooked lentils,1/2 cup of the rolled oats, garlic, lemon juice, olive oil, paprika, cumin, sea salt, cayenne pepper, and black pepper to a food processor. Pulse 15 to 20 times, or until the mixture is chunky and all ingredients are well incorporated, stopping to scrape down the sides halfway through pulsing.
  5. 5. Transfer the mixture to a large mixing bowl, and add the reserved 1/2 cup rolled oats, chopped kale, pepitas, chives, hemp seeds, and cilantro. Use a spoon to mix well, ensuring all ingredients are evenly dispersed. The mixture should be damp but able to hold its shape. If it is too wet, add more oats. If it is too crumbly, you can return back to food processor and pulse ingredients again.
  6. 6. Use a 1/3-cup measuring cup to scoop out 1/3 cup of the mixture. Form the mixture into a patty and transfer to the lined baking sheet. Repeat with the remaining mixture. You should have 10–12 patties.
  7. Bake the patties for 20-25 minutes or until the bottoms are golden brown.

For the Sauce

  1. Add all ingredients to a food processor and process until emulsified and the sauce just begins to take on a soft green color. The herbs should be very finely chopped. Transfer to an airtight jar or container and refrigerate until ready to serve.
  2. Enjoy the cooled patties over a bed of greens or in a warm pita topped with sauce.