Black Bean Patties for Meal Prep, Bowls, and Burgers
Simple vegan black bean patties that turn out crispy on the outside and wonderfully juicy on the inside.
Sometimes you don’t need any complicated ingredients to put a really delicious and filling meal on the table. For me, these black bean patties are exactly that kind of recipe.
They’re hearty, full of flavor, and made with simple ingredients that many people already have at home. I especially love the slightly smoky note from the smoked salt and smoked paprika. This gives the patties an incredibly aromatic flavor and makes them taste almost a little like classic meatballs – but, of course, completely plant-based.
I prefer to cook them in the air fryer. That’s where they get extra crispy on the outside and nice and juicy on the inside. But they also turn out great in a skillet or in the oven.
Whether as a quick lunch, in a bowl, as a burger patty, or to take with you on the go, these bean patties are true all-rounders.
Why You’ll Love These Black Bean Patties
This recipe is simple, filling, and incredibly versatile.
The meatballs provide plant-based protein, plenty of fiber, and are great for meal prep. Plus, they taste really delicious even when served cold. That’s exactly why they’re one of the recipes that regularly make their way onto my menu.
I find it especially convenient that they can be used in so many different dishes. Sometimes I put them in a bowl, sometimes in a burger, and sometimes I just eat them straight from the fridge as a quick snack.
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- Pfanne
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- Airfryer
Black Beans: An Underrated Source of Protein
Black beans are among my favorite legumes. They provide not only plant-based protein, but also plenty of fiber and important minerals.
It’s precisely this combination of protein and fiber that keeps you feeling full for a long time and helps your blood sugar rise more steadily.
That’s why, for me, legumes are among the foods that should be a staple of a modern plant-based diet.
Air fryer, skillet, or oven?
Of course, meatballs work well no matter how you prepare them.
My personal favorite, also in terms of how the meatballs taste, is definitely the air fryer. The meatballs come out especially crispy, require hardly any extra oil, and develop a beautiful golden brown color.
If you don’t have an air fryer, you can easily pan-fry the meatballs or bake them in the oven.
Perfect for meal prep
These bean patties are perfect for meal prep.
You can store them in the fridge for several days, enjoy them cold or warm, and even freeze them. That way, you’ll always have a quick source of protein on hand for bowls, salads, wraps, or burgers.
I usually make a larger batch right away and freeze some of it. My future self thanks me for it every time. 🙂
Here’s how to serve the meatballs
These black bean patties go great with:
• colorful vegetable bowls
• fresh salads
• roasted vegetables
• potatoes or sweet potatoes
• wraps
• burgers
• rice dishes
They taste especially delicious with a creamy dip or my Hclf Mayonnaise | light and fast.
Longevity Tipp
Legumes are among the foods regularly consumed in many regions with particularly high life expectancy.
They provide plant-based protein, fiber, and important micronutrients. At the same time, they keep you feeling full for a long time and can help stabilize blood sugar levels.
That’s why I try to incorporate beans, lentils, or chickpeas into my daily routine as often as possible.
And when that happens in the form of crispy bean patties, it’s especially easy, of course. 🙂
Do you love simple, hearty recipes as much as I do?
Then try these recipes, too:
- Pea Zucchini Fritters
- Simple Vegan Meat Balls – Hot Dog Style
- Oilfree Easy Falafel with Sesame
- Quick Blender Tofu Chickpea Falafel
- Kimchi Falafel – crunchy, healthy, vegan
- Easy Chickpea Flour Falafel
Crispy Bean Patties
Ingredients
- 400 g black beans dried beans soaked overnight and then cooked
- 1 onion finely diced
- 2 garlic cloves finely chopped
- 2 heaping tbsp tomato paste
- tsp smoked salt
- ½ tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp chickpea flour or rolled oats
- Optional: a small handful of parsley or cilantro finely chopped
Instructions
- Soak the dried black beans overnight in plenty of water. The next day, drain the soaking water, rinse the beans briefly, and then cook them in fresh water for about 45 to 60 minutes until tender. Drain them and let them cool slightly.
- Place the cooked beans in a large bowl. Add finely chopped onion, minced garlic, tomato paste, smoked salt, paprika, and salt and pepper.
- Now briefly purée the mixture with an immersion blender. It’s important that it doesn’t become completely smooth but retains some texture.
- Alternatively, you can mash the beans with a fork or a potato masher.
- Only then stir in the chickpea flour or rolled oats. These help the mixture bind together better.
- Optionally, you can also mix in finely chopped herbs such as parsley or cilantro.
- Let the mixture rest for about 5 to 10 minutes so the rolled oats can soften slightly.
- With slightly damp hands, shape the mixture into about 16 small patties.
Cooking in the Air Fryer
- Place the patties in the air fryer and cook at about 180 degrees for approximately 12 to 15 minutes, until they’re crispy on the outside. Flip them once halfway through. They turn out especially even and beautifully crispy in the air fryer.
Cooking in a Skillet
- Heat a little oil in a pan and cook the patties over medium heat for about 3 to 4 minutes on each side, until they are golden brown.
Serving
- These bean patties go very well with bowls, salads, roasted vegetables, in wraps, or as plant-based burger patties. They’re easy to make ahead and taste great both warm and cold.
Notes
Have you tried the black bean patties?
If so, be sure to let me know in the comments how you liked them. 🙂 If you share a photo on Instagram, feel free to tag me @annelinawaller and use the hashtag #annelinawaller.
I hope you have a lot of fun making and enjoying this recipe. 💛
All my love,
Annelina
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