Black Bean Veggie Patties

These black bean patties are naturally vegan and packed with fiber, plant protein, and complex carbohydrates. Black beans provide resistant starch and slow-digesting carbs that help keep you full longer while supporting gut health.

Chickpea flour works as a gluten-free binder and adds extra protein, iron, and folate.

Flax meal contributes omega-3 fatty acids and helps hold the patties together without eggs.

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Nutritional yeast adds a savory, umami flavor along with B-vitamins, especially when fortified.

The spices are more than just flavor boosters. Turmeric contains curcumin, a compound studied for its antioxidant and anti-inflammatory properties, while garlic and onion powders add depth without needing excessive salt.

These patties freeze well, so making a large batch can save time during busy weeks. I usually make them salt-free and serve them with pickled vegetables or a drizzle of soy sauce, which already add plenty of sodium and flavor.

Black Bean Veggie Patties

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Author: Shape Recipes Courses: Lunch

Servings: 8

Ingredients

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• 3 cups cooked black beans
• 1 large onion, chopped
• 2 small bell peppers, diced
• 1 cup chickpea flour
• 1 tbsp ground flaxseeds ((flax meal ))
• 2 tbsp nutritional yeast
• 1 tsp cumin ((ground))
• 1 tsp ground coriander seeds
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp salt (can be omitted for salt-free version)
• 1 tsp paprika or ground chili peppers ((optional))
• ¹⁄₂ tsp turmeric
• ¹⁄₂ tsp ground ginger
• ¹⁄₄ cup water (to sauté onions and peppers)
• ¹⁄₂ tbsp olive oil (this is optional for brushing the tray or use parchment paper)

Instructions

1. Spread the cooked black beans out on a baking tray and bake them in the oven at 165°C (330°F) for 10 minutes. This helps dry them out so your patties don't become mushy.
   
2. In a pan, add the 1/4 cup of water along with the chopped onions and diced peppers.

3. Stir in the spices: cumin, ground coriander, turmeric, ground ginger, onion powder, and garlic powder, (optional salt and chili powder). Do not add the nutritional yeast yet.

4. Cover the pan with a lid, turn the heat down to low, and let it cook for 5 minutes. After the veggies soften, remove the lid and stir over medium heat until any remaining water evaporates.
   
5. In a food processor, combine the dried black beans, the cooked vegetable-spice mixture, flax meal, and nutritional yeast. Pulse until you achieve a smooth batter.
6. Add the flour: Slowly incorporate the chickpea flour into the processor until it is fully mixed in.
7. Transfer the mixture to a bowl and let it sit in the fridge for 15 minutes to firm up.
8. Preheat your oven to 180°C (350°F).
9. Take the chilled mixture and form it into 8 equal-sized patties.

10. Place the patties on a lined baking tray. Lightly brush the tray with olive oil or use parchment paper to prevent sticking. Bake for 30–35 minutes, flipping the patties halfway through cooking.

11. Enjoy right away, or let them cool completely and freeze them for later.
12. These patties can be easily reheated straight from the freezer in the air fryer for 15 minutes at 150°C (300°F).

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