Ingredients
1 (15-oz.) can black beans, rinsed and drained
4 oz. baby bella mushrooms, trimmed and finely chopped (about 2 c.)
1/2 small yellow onion, finely chopped
1/2 c. panko bread crumbs
2 tbsp. white miso
1/2 tsp. garlic powder
1/2 tsp. smoked paprika
3 tbsp. tahini, divided
1/2 tsp. kosher salt, divided
Olive oil cooking spray
2 tbsp. finely chopped fresh dill
2 tbsp. (or more) water
2 tbsp. white wine vinegar
Sliced cherry tomatoes and cucumbers, for serving
Preparation
Step 1In a large bowl, mash beans, mushrooms, onion, panko, miso, garlic powder, paprika, 1 tablespoon tahini, and 1/4 teaspoon salt until combined and mixture clumps together. Form bean mixture into 8 patties about 2 1/2" in diameter.Step 2Lightly coat an air-fryer basket with cooking spray. Working in batches, arrange patties in basket, spacing about 1/4" apart; generously spray with cooking spray. Cook at 400°, flipping halfway through, until crispy and browned on both sides, about 15 minutes.Step 3Meanwhile, in a medium bowl, whisk dill, water, vinegar, and remaining 2 tablespoons tahini and 1/4 teaspoon salt until smooth and drizzleable. If dressing is too thick, whisk in more water until desired consistency is reached.Step 4Drizzle fritters with tahini dressing. Top with tomatoes and cucumbers.
For more of a substantial, burger-sized version of these fritters, form into 8 patties and cook longer. If you’re not a fan of dill, try chives, mint, and parsley in the sauce, instead.
