{"id":19486,"date":"2016-10-24T14:27:22","date_gmt":"2016-10-24T20:27:22","guid":{"rendered":"http:\/\/www.blissfulbasil.com\/?p=19486"},"modified":"2021-04-27T12:29:18","modified_gmt":"2021-04-27T18:29:18","slug":"carrot-lentil-cakes-with-garlic-herb-tahini-sauce","status":"publish","type":"post","link":"https:\/\/www.blissfulbasil.com\/carrot-lentil-cakes-with-garlic-herb-tahini-sauce\/","title":{"rendered":"Carrot-Lentil Cakes with Garlic-Herb Tahini Sauce"},"content":{"rendered":"

These vegan, gluten-free carrot-lentil cakes with garlic-herb tahini sauce are something special. Packed with red lentils, carrots, and kale, they're bursting with savory flavors, hearty texture, and oodles of plant-based protein, boasting a mighty 8 grams of protein per patty. I recommend enjoying 2\u20133 per serving, which makes for a meal with a whopping 16\u201324 grams of protein (and 8\u201312 grams of fiber to boot)!<\/em><\/strong><\/p>\n

\"Carrot-Lentil<\/a><\/p>\n

A little over two years ago, I shared a recipe<\/a> for sweet potato + lentil cakes with lemony avocado sauce. It became a fast-favorite of mine, and it didn't take long for it to become a favorite on the blog either.<\/p>\n

Given that its\u00a0popularity resurges this time\u00a0every year, I figured it'd be fun to play around with the\u00a0ingredients\u00a0and come up with a new\u00a0twist\u00a0on\u00a0the tried-and-true hit. I certainly didn't intend for the remix to outshine the original, but these carrot-lentil cakes with garlic-herb tahini sauce are something special.<\/p>\n

They're bursting with savory flavors, hearty texture, and oodles of\u00a0plant-based protein, boasting a mighty 8\u00a0grams per patty. I recommend enjoying 2\u20133 per serving, which makes for a meal with a whopping 16\u201324 grams of protein (and 8\u201312 grams of fiber to boot).
\n\"Carrot-Lentil<\/p>\n

To make them, you'll start by steaming carrots and simmering\u00a0split red\u00a0lentils. Once those two are cooking, you can get to work on gathering and preparing the other ingredients.<\/p>\n

When\u00a0the carrots and lentils are ready, add them to a food processor along with some rolled oats, garlic, lemon juice, olive oil, smoked paprika, cumin, sea salt, cayenne pepper, and black pepper. Pulse just 15 or so times until the ingredients are thoroughly combined\u00a0yet the mixture retains quite a bit of texture. Scoop the mixture into a large mixing bowl and stir in finely chopped lacinato kale, pepitas, chives, hemp seeds, and cilantro. The \"dough\" will be damp but hold its shape well.<\/p>\n

Scoop out \u2153-cup\u00a0mounds of the dough, form into patties, and transfer to a lined baking pan. Once all the patties have been formed, bake them until their exteriors feel gently set with a slight crispness and the bottoms take on\u00a0a lovely golden-brown hue. Unlike the original recipe, there's no need to flip these beauties\u2014hands-off baking is always a plus, right?!<\/p>\n

\"Carrot-Lentil<\/p>\n

 <\/p>\n

While the patties bake, you'll get to work on that dreamy, drizzle-worthy garlic-herb tahini sauce. Add all the ingredients\u2014tahini, cilantro, parsley, garlic, lemon juice, champagne vinegar (or ACV), a splash of water, sea salt, and plenty\u00a0of freshly ground black pepper\u2014to a food processor and process until the mixture is emulsified and the herbs are very finely chopped.<\/p>\n

The chopped fresh herbs offer\u00a0this creamy sauce a pop of freshness and a soft, soothing green glow.<\/p>\n

\"Carrot-Lentil<\/a><\/p>\n

\"Carrot-Lentil<\/p>\n

Once the patties are ready, it's time to serve.<\/p>\n

Serve them\u00a0on their own, atop a bed of peppery greens, in a pita pocket, or even on a toasted bun (\u00e0 la burger), and be sure to generously drizzle each with\u00a0garlic-herb tahini sauce.<\/p>\n

Added perk: the cakes freeze well and can be thawed as needed for quick, on-the-go meals!<\/p>\n

\"Carrot-Lentil<\/p>\n

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\ud83d\udcd6 Recipe<\/h2>
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\"Carrot-Lentil<\/div>\n\t
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4.94<\/span> from 16<\/span> votes<\/div><\/div>\n<\/div>\n

CARROT-LENTIL CAKES WITH GARLIC-HERB TAHINI SAUCE<\/h2>\n
<\/div>\n
These vegan, gluten-free carrot-lentil cakes with garlic-herb tahini sauce are something special. Packed with red lentils, carrots, and kale, they're bursting with savory flavors, hearty texture, and oodles of plant-based protein, boasting a mighty 8 grams per patty. I recommend enjoying 2\u20133 per serving, which makes for a meal with a whopping 16\u201324 grams of protein (and 8\u201312 grams of fiber to boot)!<\/span><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Course <\/span>Bigger Bites, Entr\u00e9e<\/span><\/div>
<\/g><\/svg><\/span> Cuisine <\/span>Gluten-Free, plant-based, Vegan<\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Prep Time <\/span>25 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Cook Time <\/span>1 hour<\/span><\/span> hour<\/span><\/span><\/div>
<\/g><\/svg><\/span> Total Time <\/span>1 hour<\/span><\/span> hour<\/span> 25 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
<\/div>\n\n
<\/g><\/svg><\/span> Calories <\/span>161<\/span>kcal<\/span><\/span><\/div>\n\n\n\n

Ingredients<\/h3>

Carrot-Lentil Cakes<\/h4>