Carrot Socca Cakes

Pick and roughly chop the parsley leaves. Peel and mince the garlic. Add the chopped parsley, half of the minced garlic, garbanzo bean flour, hemp seeds, and ½ cup cold water to a large bowl and stir to combine. Grate 2 cups of carrots using the large side of a box grater. Add the grated carrots and a pinch of salt and pepper to the bowl with the batter and mix well.

Halve the lemon, juice one half, and divide the other half into wedges. Add the Vegenaise, remaining minced garlic, just 2 tsp lemon juice, and a pinch of salt to a small bowl. Stir the aioli well. Drain and chop the red peppers. Check the Kalamata olives and remove any pits, and roughly chop the olives. Add the roasted red peppers, chopped olives, and just 1 tsp lemon juice to a medium bowl and stir the olive relish.

Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Once hot, use a ¼ cup measuring cup to add 6 portions of carrot socca batter to the skillet. Flatten the batter using the bottom of the measuring cup.

Cook the carrot socca, undisturbed, until crisp on the bottom, 3 to 4 minutes per side. Transfer to a paper towel-lined plate and immediately sprinkle with salt.

Add the almonds to a small saucepan and place over medium heat. Toast, shaking the pan frequently, until lightly toasted and fragrant, 2 to 3 minutes. Transfer the toasted nuts to a plate. Return the saucepan to heat with a few inches of salted water and bring to a boil.

Add green beans to the boiling water and cook until crisp-tender, 2 to 3 minutes. Drain the green beans, return them to the saucepan, off the heat, and add the toasted almonds and a pinch of salt and pepper. Divide the carrot socca cakes and green beans almondine between plates. Drizzle with aioli and serve with olive relish and lemon wedges. Bon appétit!