Carrot Bean Cakes With Tahini Dressing

• 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.

cakes, carrots, canola oil, chickpeas, onion, rolled oats, cumin, cayenne, salt, egg, bread crumbs, tahini dressing, yogurt, tahini, freshly squeezed lemon juice, clove garlic, salt

Taken from food52.com/recipes/9883-carrot-bean-cakes-with-tahini-dressing (may not work)