Carrot-barley patties

Ingredients

• 2 1/2 stick Carrot, grated
• 120 ml Barley, hulled
• 120 ml Oat flakes
• 2 clove Garlic cloves, crushed
• 1 3/4 tbsp Freshly squeezed lemon juice
• 1/2 tbsp Olive oil
• 1/2 tsp Smoked paprika powder
• 1/2 tsp Cumin, ground
• 1 g Salt and freshly ground black pepper to taste
• 1/8 tsp Cayenne pepper
• 120 ml Kale, fresh, stems removed, chopped
• 60 ml Pumpkin seeds, dried, unsalted
• 1/2 bunch Chives, fresh, chopped
• 30 ml Hulled hemp seeds
• 60 ml Coriander leaves, fresh, chopped
• 40 g Tahini
• 30 ml Fresh parsley leaves, chopped
• 1/2 tbsp Apple cider vinegar

Method

1. Steam the carrots until fork-tender.
2. While the carrots are steaming, add the rinsed barley and water to a medium saucepan. Bring to a boil, reduce heat, and simmer, uncovered, for 30 minutes, or until tender. Strain and set aside.
3. Preheat the oven to 400F. Line a large baking sheet with parchment paper.
4. Add the steamed carrots, cooked barley ½ cup of the rolled oats, 2 garlic,1 tbsp lemon juice, olive oil, paprika, cumin, sea salt, cayenne pepper, and black pepper to a food processor. Pulse until the mixture is chunky and all ingredients are well incorporated
5. Transfer the mixture to a large mixing bowl, and add the reserved ½ cup rolled oats, chopped kale, pepitas, chives, hemp seeds, and cilantro. Mix well.
6. Use a ⅓-cup measuring cup to scoop out ⅓ cup of the mixture. Form the mixture into a patty. You should have 10–12 patties.
7. Bake the patties for 23 to 25 minutes, or until the bottoms are golden-brown and they feel gently set but not firm.
8. For the Garlic-Herb Tahini SauceAdd tahini, 1/4 cup cilantro, 1/4 cup parsley, 2 cloves garlic, 2 and 1/2 tbsp lemon juice, vinegar, 2 tbsp water, salt and pepper to a food processor and process until emulsified and the sauce just begins to take on a soft green color.