Equipment
Ingredients
Bean Base
- 800 g canned cannellini beans, drained and rinsed
- 4 scallions, thinly sliced
- 10 g fresh dill, chopped
- 10 g fresh cilantro, chopped
- 1 lemon, zested only
Binder & Seasoning
- 30 g cornstarch
- 2 egg whites
- 30 g harissa paste
- 3 g ground cumin
- 3 g fine sea salt
- 1 g black pepper, freshly ground
Frying
- 60 ml neutral oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 631 kcal
- Protein
- 40 g
- Carbohydrates
- 113 g
- Fat
- 17 g
- Fiber
- 26 g
- Sugar
- 3 g
- Sodium
- 1298 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 1894 mg
- Calcium
- 317 mg
- Iron
- 12.8 mg
- Magnesium
- 263 mg
- Phosphorus
- 470 mg
- Zinc
- 5.6 mg
- Vitamin A
- 69 mcg
- Vitamin C
- 19 mg
- Vitamin E
- 0.1 mg
- Vitamin K
- 32 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.09 mg
- Niacin
- 0.2 mg
- Folate
- 16 mcg
- Water
- 48 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Thoroughly drain and rinse the beans in a colander. Pat them very dry with paper towels or a clean kitchen cloth to remove excess moisture.
In a large mixing bowl, roughly smash the beans with a potato masher or fork. Aim for a texture that is about 50% paste and 50% whole or chunky beans for texture.
Add the scallions, chopped dill, cilantro, lemon zest, harissa paste, cumin, salt, pepper, cornstarch, and egg whites to the bowl. Mix gently until fully combined.
Divide the mixture into 8 equal portions. Using damp hands (or lightly dusted with cornstarch), shape into patties approximately 2 cm (0.75 inch) thick. Place on a plate.
Heat the neutral oil in a large frying pan over medium-high heat. When the oil shimmers (approx. 175°C/350°F), carefully place the patties in the pan. Do not crowd the pan; cook in batches if necessary.
Fry for 3-4 minutes per side until deep golden brown and crispy. Flip gently using a spatula.
Transfer the cooked patties to a wire rack or paper towel-lined plate to drain excess oil. Serve immediately.
Chef's Notes
- Serve with a cooling dipping sauce: mix Greek yogurt with a squeeze of the zested lemon and a pinch of salt to balance the harissa heat.
- For extra crunch, you can lightly dredge the shaped patties in dry cornstarch just before frying.
- Cornstarch is used instead of flour here to keep the texture light and ensure the recipe remains gluten-free.
- If cooking for young children, use mild rose harissa or reduce the quantity, as the heat levels can vary significantly between brands.
Storage
Refrigerator: 3 days — Store in an airtight container. Reheat in a dry pan to recrisp.
Freezer: 1 month — Freeze uncooked patties on a tray, then transfer to a bag. Cook from frozen.
Reheating: Pan-fry on medium heat for 2-3 minutes per side until heated through and crispy.
Troubleshooting
Patties are falling apart in the pan
Cause: Mixture was too wet or beans were not dried enough before mashing
Fix: Add another tablespoon of cornstarch to the remaining batter and chill for 10 minutes
Prevention: Thoroughly dry beans and ensure egg white is fully incorporated
Cultural Context
This dish draws inspiration from the flavor profiles of the Maghreb region in North Africa, where harissa—a paste of roasted peppers, Baklouti peppers, and spices—is a staple condiment. While not a traditional recipe like falafel, it utilizes the region's common ingredients like legumes, cumin, and coriander to create a modern vegetarian staple.
