Black Bean Waffles

Chewy, hearty black bean patties cooked to crispy perfection in a waffle maker. Fun to eat and perfect for meal prepping! Vegan, gluten-free, and ready in under 30 minutes.


  • 1 15 oz can black beans drained and rinsed
  • 1/2 onion chopped
  • 1 rib of celery chopped
  • 2 garlic cloves minced
  • 1 handful fresh parsley chopped
  • salt & pepper to taste
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • pinch of cayenne pepper
  • 2 tbsp nutritional yeast
  • 1/4 cup oat flour
  • 1 tbsp ground flaxseed
  • 1 tbsp ketchup
  • 1 tbsp vegan worcestershire sauce
  • 1 tsp chili powder


  1. Preheat oven to 325°F. Arrange black beans on a baking sheet lined with parchment paper and bake for 15 minutes. The beans should be slightly dried out and not wet.
  2. Meanwhile, cook onion, celery, and garlic in oil or water in a pan over medium heat for about 5 minutes, or until onion turns translucent. Remove from heat and let cool as you prepare the next step.
  3. Once the beans have dried out slightly, take out of the oven and briefly cool. Place in a mixing bowl and mash beans with a fork, leaving about half the beans whole.
  4. Once you’ve mashed the beans, add in the cooked veggies and remaining ingredients. Mix until combined. Let sit for a few minutes as you heat up the waffle iron.
  5. Lightly oil both sides of your waffle iron so the black bean mixture does not stick. When your waffle iron is heated, add a big spoonful of the mixture into each section of your waffle iron (as opposed to one spoonful in the center, as this mixture will not spread like a typical waffle batter).
  6. Close your waffle iron and let your waffles cook. They will be firm and browned on the outsides when they are ready (about 3 minutes, depending on your waffle maker).



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Guest Blogger Ellie Likes Cooking

Hello friends! Welcome to Ellie Likes Cooking. I’m so happy you stumbled upon my little creative space on the internet See all recipes by Ellie

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