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Black bean kibbeh

Excellent vegetarian main dish. Easy to make, filling and delicious.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner, Main Dish, Side Dish
Cuisine: Gluten-Free, Healthy, Middle Eastern Inspired, Vegetarian
Servings: 4
Author: Shelly


  • 1 onion
  • 2 cups cooked black beans or jarred
  • Handful parsley or cilantro or both
  • 10 fresh mint leaves (optional)
  • ½ teaspoon cumin
  • 1 pasture egg
  • Handful microgreen - optional

For the tahini

  • ¼ cup tahini butter
  • 2 tablespoons lemon juice
  • ¼ cup water


  • Preheat the oven to 380ºF.
  • In a food processor, chop the onion finely. Add 1 cup black beans, cilantro, parsley, mint and cumin, and pulse to combine.
  • Transfer the mixture to a medium bowl. Add the remaining black beans and egg, season with salt and pepper, then mix with a spoon until well combined. Refrigerate.
  • Prepare the tahini. (Do not use store-bought, ready-to-eat tahini. It will separate in cooking.) Put the tahini ingredients in a small bowl and gently whisk them. The mixture might be lumpy at first, but don't worry; keep stirring until it becomes smooth and velvety. If it is too thick, add a little more cold water; if it's too runny, add a little bit tahini butter.
  • Grease a pie dish with oil. Put the black bean mixture in the pie dish and flatten it with oily fingers or with a spatula. Put it in the oven and bake for 15 minutes. Pour the tahini over and put it back in the oven for 5 minutes.
  • Let it cool for 10 minutes then sprinkle the microgreens over. Serve with a crunchy romaine salad on the side.