Chewy, hearty black bean patties cooked to crispy perfection in a waffle maker. Vegan, gluten-free, and ready in 30 minutes!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Main Course
Cuisine: American, Vegan
Servings: 8mini waffles
Ingredients
115 oz canblack beansdrained and rinsed
1tbspground flaxseed + 3 tbsp water
1/2small onionchopped
1rib of celerychopped
2garlic clovesminced
1handfulfresh parsleychopped
salt & pepperto taste
1/2tsppaprika
1/2tspcumin
pinch of cayenne pepper
2tbspnutritional yeast
1/4cupoat flour
2tbspketchup
2tbspvegan worcestershire sauce
1tspchili powder
Instructions
Preheat oven to 325°F. Arrange black beans on a baking sheet lined with parchment paper and bake for 10-15 minutes. The beans should be slightly dried out and not wet.
Mix together ground flax and water and set aside to gel.
Meanwhile, cook onion, celery, and garlic in oil or water in a pan over medium heat for about 5 minutes, or until onion turns translucent. Remove from heat and let cool as you prepare the next step.
Once the beans have dried out slightly, take out of the oven and briefly cool. Place in a mixing bowl and mash beans with a fork, leaving about half the beans whole.
Once you've mashed the beans, add in the cooked veggies and remaining ingredients. Mix until combined. Let sit for a few minutes as you heat up the waffle iron.
Lightly oil both sides of your waffle iron so the black bean mixture does not stick. When your waffle iron is heated, add a big spoonful of the mixture into each section of your waffle iron (as opposed to one spoonful in the center, as this mixture will not spread like a typical waffle batter). Close your waffle iron and let your waffles cook. They will be firm and browned on the outsides when they are ready (about 3 minutes, depending on your waffle maker).