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Carrot-Lentil Cakes with Garlic-Herb Tahini Sauce
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4.94 from 16 votes


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 2–3 per serving, which makes for a meal with a whopping 16–24 grams of protein (and 8–12 grams of fiber to boot)!
Prep Time25 minutes
Cook Time1 hour
Total Time1 hour 25 minutes
Course: Bigger Bites, Entrée
Cuisine: Gluten-Free, plant-based, Vegan
Calories: 161kcal


Carrot-Lentil Cakes

  • 3 cups peeled and roughly diced carrots (about 4–5 large carrots)
  • 1 cup split red lentils, thoroughly rinsed
  • 2 cups water
  • 1 cup old-fashioned rolled oats, divided
  • 2 cloves garlic, smashed and peeled
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon fine grain sea salt or to taste
  • teaspoon cayenne pepper
  • Freshly ground black pepper, to taste
  • 1 cup heaping stemmed and finely chopped lacinato "Dino" kale
  • ½ cup raw pepitas, shelled pumpkin seeds
  • cup chopped fresh chives
  • ¼ cup shelled hemp seeds
  • ¼ cup chopped fresh cilantro leaves, tough stems removed

Garlic-Herb Tahini Sauce

  • cup tahini
  • ¼ cup cilantro, tough stems removed
  • ¼ cup flat-leaf parsley, tough stems removed
  • 1 cloves to 2 garlic, smashed and peeled
  • 2 ½ tablespoons fresh lemon juice
  • 1 tablespoon champagne vinegar or apple cider vinegar
  • 2 tablespoons filtered water, as needed
  • ¼ teaspoon sea salt
  • Freshly ground black pepper


For the Carrot-Lentil Cakes

  • Steam the carrots in a steamer or over the stove for 25 minutes, or until fork-tender.
  • While the carrots are steaming, add the rinsed lentils and water to a medium saucepan. Bring to a boil, reduce heat, and simmer, uncovered, for 10 to 12 minutes, or until tender. If needed, add more water to keep the lentils submerged. Strain and set aside.
  • Preheat the oven to 400F. Line a large baking sheet with parchment paper or silpat.
  • Add the steamed carrots, cooked lentils,½ 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.
  • Transfer the mixture to a large mixing bowl, and add the reserved ½ 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.
  • Use a ⅓-cup measuring cup to scoop out ⅓ cup of the mixture. Form the mixture into a patty that is 1-inch thick and just shy of 3 inches in diameter, and transfer to the lined baking sheet. Repeat with the remaining mixture. You should have 10–12 patties. (Note: the uncooked mixture is damp and can be a bit challenging to form and compact into patties, but I promise they're worth the effort.)
  • Bake the patties for 23 to 25 minutes, or until the bottoms are golden-brown and they feel gently set but not firm.
  • Remove from the oven and cool completely on the pan before moving. They'll continue to firm up as they cool.

For the Garlic-Herb Tahini Sauce

  • 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.

To Serve

  • The patties can be enjoyed on their own, over a bed of peppery greens, tucked into warm pita bread, or on bun. Serve warm with a generous drizzle of the sauce.


Serving: 1g | Calories: 161kcal | Carbohydrates: 18g | Protein: 8g | Fat: 6g | Sodium: 239mg | Fiber: 4g