• 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.