Israeli Black Bean Fritters

Eat Well

I call these fritters instead of falafel because, whereas falafel are usually deep-fried – often translating to greasy + heavy – these are sautéed in a lightly oiled skillet for a (healthier) bite that’s tender + fluffy inside with a light crisp on the outside.

Calling on Israeli flavors to pair with a colorful veg chop, I incorporated cilantro, mint, cumin, chillies and lemon into the black bean base — something a bit different and unexpected for summer. In keeping with the theme, ours landed atop a mixture of spinach and arugula, fresh mint and basil leaves. Lemon-thinned tahini sauce + a sprinkle of sumac to finish.

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