Name: Air Fryer Tahini Black Bean Fritters
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 can (15 oz) black beans, drained and rinsed; ¼ cup tahini; ½ cup breadcrumbs; ¼ cup chopped fresh parsley; 2 cloves garlic, minced; ½ small red onion, finely diced; 1 teaspoon ground cumin; ½ teaspoon smoked paprika; ½ teaspoon salt; ¼ teaspoon black pepper; 1 tablespoon olive oil (for brushing)

This Fritter Recipe Has a Backstory (And Probably Some Cat Hair)

Alright, confession time: I first made these air fryer tahini black bean fritters because I had exactly one sad can of black beans and a jar of tahini lurking in the back of my fridge that I honestly, uh, forgot about. It was that kind of Tuesday where you want something crunchy but not, you know, deep fried. Oh, and my cat tried to swipe one off the counter the first time. So if you find a rogue cat hair, consider it extra protein (kidding, mostly).

Why I Keep Making These (And Why You Might, Too)

I make these when I've run out of energy for cooking but still want to eat something homemade. My family goes a bit bonkers for them—mostly because the crispy bits are the best and also, you can eat them hot, cold, or straight out of the fridge at midnight (which I won't admit to doing unless pressed). They're also weirdly forgiving; like, I once forgot the garlic, and it was still good. If you've ever had those days when you just can't with another salad, these are your ticket out of vegetable monotony.

What You’ll Need (Or Not Need, Who Am I to Judge?)

1 can (400g or so) black beans, drained and rinsed (I've used kidney beans when I ran out — different vibe, but still tasty)
2 heaping tablespoons tahini (If you only have peanut butter, I won't judge; my friend swears it's just as good)
½ small red onion, diced (I've used spring onion in a pinch, or just regular old brown onion)
2 garlic cloves, minced (but sometimes, honestly, I just use garlic powder — measuring is for overachievers)
⅓ cup rolled oats (or breadcrumbs; my grandma used to insist on using leftover rice, so that's an option too)
1 teaspoon cumin (okay to skip if you're not a cumin person, or try smoked paprika for a twist)
Salt and pepper to taste (I always end up adding more salt than I think, but hey, you do you)
Olive oil spray (I forgot this once and they still crisped up, so don’t stress it)
Fresh parsley/cilantro (totally optional, but it makes me feel fancy)

How I Actually Throw These Together

Dump your black beans in a big bowl. Mash them up with a fork or potato masher — nothing fancy. Honestly, if a few beans escape unmashed, that’s fine. Texture is good.
Add your tahini, onion, garlic, oats, cumin, and a good pinch of salt and pepper. Mix it all up. This is where I usually sneak a taste (for, you know, quality control).
Now, grab a handful of the mix and squish it into a patty shape, about the size of a ping-pong ball, then flatten a bit. Sometimes it falls apart — just squish it back together, no drama.
Repeat until you’re out of mix. I get 8-10, depending on how generous I am with sizing (or if I eat some of the mix straight from the bowl, which... happens).
Preheat your air fryer to 190°C (375°F) for a couple minutes. If you forget this step, honestly, it’s not the end of the world; they still cook.
Lightly spray the basket with olive oil (or don’t). Place fritters in a single layer. Give them a spritz on top, too.
Cook for about 10-12 minutes, flipping once halfway through. You're aiming for crispy edges and a firm-ish middle. Sometimes I leave them in an extra minute if they’re being stubborn.
Let them cool for a sec before digging in. Or don’t. I’ve burned my fingers more than once, but some lessons I never learn.

Notes That Only a Real Person Would Write

If your mix seems dry, add a splash of water or a tiny bit more tahini. If it’s too wet, add more oats. I probably do this almost every time, because beans are unpredictable.
Once I tried mixing everything in a food processor and, to be honest, it turned to mush. So hand-mixing is better (unless you want baby food fritters?).
Sometimes I freeze a batch raw and air fry from frozen (just add a couple minutes). Works surprisingly well.

Tinkering: What I’ve Tried That Works (Or Doesn’t)

I once added grated carrot and it was fab — extra color, extra sweet. Zucchini? Not so much, too watery, unless you dry it out like you're prepping for a sauna.
A teaspoon of smoked paprika makes them taste a bit like campfire food. In a good way.
Chopped spinach was weirdly bland, so I’d skip it unless you’re desperate for greens.

Do I Really Need Fancy Equipment?

Well, an air fryer makes life easier (I'm using this one I found on sale, but honestly, any air fryer will work). If you don’t have one, you can bake these at 200°C (about 400°F) for 15-20 minutes, flipping halfway. Or, pan-fry them if you’re feeling old-school — just use more oil and accept the mess.

How Long Do They Last? (Spoiler: Not Long in My House)

Store in an airtight container in the fridge for up to 3 days. But honestly, in my house, they never last more than a day — someone always sneaks in for a midnight snack. You can freeze cooked ones, too. Just reheat in the air fryer (or toaster oven) for best crunch.

How Do I Serve These? (And What I Actually Do)

I love piling them into pita with some tzatziki or just plain yogurt and a squeeze of lemon. Sometimes I make them tiny and stick toothpicks in for party snacks. If I’m feeling lazy, just a heap of slaw on the side and I’m happy as a clam. My sister dunks them in ketchup — I try not to judge.

Stuff I Learned the Hard Way: Pro Tips

I once tried rushing the flipping step and they all stuck together into a Frankenfritter. Don’t do that. Give them space and use a thin spatula.
Don’t over-mash the beans, unless you want a texture like wallpaper paste. Leave some bits chunky.
Actually, I find it works better if you let the mix sit for 5 minutes before shaping — oats soak up extra moisture.

FAQ: Things People Have Actually Asked Me

Can I use chickpeas instead of black beans? Absolutely, though the flavor is milder — maybe add more spices? Oh, and they’re a bit drier, so watch the texture.
Can I double the recipe? For sure. Just cook in batches — unless your air fryer is the size of a small car.
How do I keep them from falling apart? If they’re crumbling, try squishing them tighter or adding a bit more tahini or oats. It’s kind of trial and error, but you’ll get it.
Are they gluten-free? If you use gluten-free oats or crumbs, yep! Otherwise, check your labels.
My kid hates onions. What now? Just leave them out or swap for a pinch of onion powder. No biggie.

Honestly, these air fryer tahini black bean fritters have rescued me on many a lazy evening, and I still get a little thrill when they come out crisp and golden. If you're after more air fryer inspo, I sometimes check Feasting At Home for ideas — their flavor combos are pretty wild. Or just wing it with what's in your cupboard — that's how all the best recipes are born, right?

Air Fryer Tahini Black Bean Fritters: My Go-To Snack Fix

This Fritter Recipe Has a Backstory (And Probably Some Cat Hair)

Why I Keep Making These (And Why You Might, Too)

What You’ll Need (Or Not Need, Who Am I to Judge?)

How I Actually Throw These Together

Notes That Only a Real Person Would Write

Tinkering: What I’ve Tried That Works (Or Doesn’t)

Do I Really Need Fancy Equipment?

How Long Do They Last? (Spoiler: Not Long in My House)

How Do I Serve These? (And What I Actually Do)

Stuff I Learned the Hard Way: Pro Tips

FAQ: Things People Have Actually Asked Me

Air Fryer Tahini Black Bean Fritters

Ingredients

Instructions

Approximate Information for One Serving

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