Black Bean Falafel Patties

So last week I ran a half marathon. No biggie. Now this isn’t a fitness blog in the least, unless bench pressing challah counts as a sport, so I won’t bore you with a play-by-play. More exciting than me, my roommate ran the full marathon, on her birthday no less. We happened to choose Savannah as the city to frolic around in. Little known fact (to me), you can drink on the streets in Savannah. Oh yes you can! Some of the most beautiful words in the English language may just be “for here or to go?” after placing an order for a Bud Light.

Here is me and Paula Deen, y’all!

View from the race start (well, my start, about an hour back from the line).

And a post-race beverage!

Between the running and the imbibing, I pretty much only wanted to eat steak the rest of the trip. Sorry vegetarians! But now I don’t want to look at a ribeye for at least a week. As soon as we got back, I decided to cook up something vegetarian, maybe even incorporate a vegetable or two. These black bean falafel patties are too tasty! You could even bake them if you’re being extra healthy.

What Are Black Bean Falafel Patties?

Falafel are the beloved Middle Eastern fritters traditionally made from chickpeas. This fun twist uses black beans instead, so they come together fast (no overnight soaking required) and have a rich, savory flavor. They’re vegan, easy, and can be fried for crispy edges or baked for a lighter version.

Why You’ll Love Them

• Vegan and protein-packed, thanks to the black beans.
• Baked or fried, your choice.
• Endlessly serveable in pita, on a salad, or wrapped in a tortilla.
• Great for meal prep and freezer friendly.

Ingredients You’ll Need

Here is all Jew need:

• Black beans
• Onion and garlic
• Fresh parsley
• Lemon
• Cumin and chili pepper
• Flour to bind
• Salt, black pepper and oil for frying

How to Make Black Bean Falafel Patties

First up, let’s start our patties. Add black beans, minced onion, parsley, garlic, lemon, cumin, chili pepper, black pepper and salt to a food processor and blend away!

Yum! Then add enough flour until you can form a ball that isn’t too sticky.

Meanwhile, heat the oil to 375 degrees F. You don’t want the oil cooler than that or the falafel will just soak up the oil, and any hotter and the outside will cook before the inside. If you don’t have a thermometer, just test a piece first. It should take about three minutes per side to cook and brown the outside.

Remove with a slotted spoon and drain on a rack over a paper towel. Sprinkle with salt immediately.

How to Serve Black Bean Falafel

Now to serve! I made a simple Israeli Salad to go with my falafel, mixing tomatoes, cucumbers, parsley, olive oil, lemon and salt. I meant to serve them in pita, but my supermarket was out, so I went with tortillas as a backup plan!

Then I topped mine with a tahini sauce and my Israeli Salad. Tzatziki Sauce, Fried Eggplant or Pesto Hummus would be awesome too!

Tips for the Best Falafel Patties

• Keep the oil at 375 degrees F. Too cool and they get greasy, too hot and they burn outside before cooking through.
• Test one patty first to check the seasoning and that it holds together.
• Add flour gradually until the mixture forms a ball that isn’t too sticky.
• Don’t over-process. A little texture keeps them from turning to paste.

Make-Ahead & Storage

Cooked falafel patties keep in the fridge for up to 4 days and reheat well in a 375 degree oven to re-crisp. You can also freeze them, cooked or uncooked, for up to 3 months. Serve hot!

Black Bean Falafel FAQ

What are falafel made of?

Traditional falafel are made from ground chickpeas, herbs and spices. These use black beans instead for a fun, quick twist with a rich flavor.

Are black bean falafel vegan and gluten free?

They’re vegan! For gluten free, swap the flour binder for chickpea flour or a gluten-free all-purpose blend.

Can you bake falafel instead of frying?

Yes. Brush the patties with oil and bake at 375 degrees F, flipping halfway, until golden and firm. They’ll be a bit less crispy than fried, but lighter.

Why are my falafel falling apart?

Usually the mixture needs more binder. Add flour a little at a time until you can form a ball that holds together, and avoid over-processing to a wet paste.

What do you serve with falafel?

Stuff them in pita or a tortilla with Israeli salad and tahini, or serve over greens. Tzatziki, hummus and pickled veggies are all great too.

Can you freeze falafel?

Yes. Freeze cooked or uncooked patties for up to 3 months, then reheat in the oven or fry from frozen.

Black Bean Falafel Patties

Amy Kritzer

Fried falafel patties made with black beans for a tasty vegan lunch!

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 minutes mins

Total Time 21 minutes mins

Course Main Dish

Cuisine Israeli

Servings 4

Ingredients

  

1x2x3x

• 2 cups cooked black beans
• 1 cup onion diced
• 1/2 cup parsley minced
• 3 cloves garlic roasted or not, minced
• 1/2 lemon juiced
• 1 teaspoon cumin
• 1/4 teaspoon chili pepper
• 1/4 teaspoon black pepper
• 1 teaspoon salt
• 3/4 - 1 tablespoon flour
• Grapeseed oil canola or vegetable works too

Instructions

 

• Add black beans, minced onion, parsley, garlic, lemon, cumin, chili pepper, black pepper and salt in a food processor and blend away!
• Then just add enough flour until you can form a ball that isn’t too sticky.
• Meanwhile, heat up oil to 375 degrees F. You don’t want the oil cooler than that or the falafel will just soak up the oil, and any hotter than that and the outside will cook before the inside. So if you don’t have a thermometer, just test a piece first. It should take about three minutes per side to cook and brown the outside.
• Then drain on a rack over a paper towel. Sprinkle with salt immediately.
• Serve on a pita with Israeli salad and hummus or however you like!
• Makes 8 (2 per person)

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