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Black Beans Nuggets - How versatile!!

Updated: Jul 13, 2020


It was a big batch so, I got about 50 nuggets out of it. Great for freezing 😉


2 large carrots

A handful of Coriander

A handful of Parsley

2 Onions

1 tbsp of chilli pickle

200g mushrooms

2 red bell peppers

2 tbsp of cumin

Italian herbs

2 tbsp garlic paste

2 tbsp paprika

1 tbsp of salt

2 cups black beans

1.5 cups all purpose flour

1.5 cups chickpea flour

Process: In a processor put the (roughly chopped so they can blend well together) 2 large carrots, the coriander, the parsley, the 2 onions, the chilli pickle, the mushrooms and 2 red bell peppers. Chop it finely in the processor to the texture you can see on the photo. Add 2 tbsp of cumin, Italian herbs, garlic paste, smokey paprika, and 1 tbsp of salt. To that add 2 cups of black beans and 1,5 cups of all purpose flour, mix and add 1,5 cups of chickpeas flour. Mix well, you should get a thick cake-like batter mix. Fry them on a frying pan coated with oil for 3 minutes on each side or until golden and firm. Let them sit for about 5 minutes so they firm up throughout. I love them with mustard.


Make them larger for burger and smaller for pop corn style. Great to share or as a main meal.

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