Heat 1 tablespoon of the canola oil in a large skillet over medium heat.

Add garlic, onion and bell pepper.

Cook, stirring frequently, until soft, 5 to 7 minutes.

Stir in ground pepper, oregano, cumin, paprika and salt, cooking for 1 minute to bring out flavors.

Transfer mixture to a food processor with beans, cashews, eggs, cilantro, lemon zest and lemon juice.

Pulse to combine.

Add breadcrumbs and pulse until incorporated.

The mixture should be thick yet slightly chunky.

Chill mixture 10 to 15 minutes, until firm.

Add more breadcrumbs if mixture seems too wet or warm water if the mixture seems dry.

Heat remaining tablespoon oil in a pan over medium heat.

Spoon mixture into pan to form patties about 1/2-inch think and 3 inches across.

Make 4 to 6 patties, being careful not to overcrowd the pan.

Cook until golden brown, about 4 minutes per side.

Remove from the pan and cook remaining patties, adding more oil as needed.

Serve on toasted challah rolls topped with tzatziki, tapenade, tomatoes and red onions.

Cooked patties can be refrigerated for up to 1 week or frozen for 2 months.