White bean fritters

May 12, 2014  •  Category:


This dish of small white bean fritters comes from  Aleppo, Syria. It is very easy to prepare (once the beans are cooked, or canned), light, and served with a salsa I improvised. The neat thing here is once can vary the spices or herbs; just about anything goes with these white beans. The recipe called for osfoor, a spice resembling saffron in looks (not in taste), commonly available in Middle-Eastern stores. I did not have osfoor, nor saffron, and used cumin instead. 

These fritters can be shaped one day ahead and pan-fried right before serving.

INGREDIENTS: 6 to 8 servings

  • 1 lb white Northern beans, soaked overnight, drained, cooked in plenty of water till tender OR canned (2 cans)
  • 6 large eggs
  • 1/2 cup scallions chopped fine 
  • 1/2 cup parsley or some other herb, chopped fine
  • 1/2 teaspoon white pepper
  • 1 teaspoon osfoor or cumin or allspice or whatever spice you like
  • salt, to taste
  • 1/4 cup flour
  • 1 cup breadcrumbs (dry)
  • 2 cups oil, for pan-frying (more or less)

1. Cook the beans in plenty of water till tender (or use cans, rinsed and drained); drain and rinse in a large bowl. Add all the other ingredients (save two eggs for the batter) and mix in batches in a processor. Shape into patties and dip in flour, then eggs (whipped first with a fork), then breadcrumbs. 

2. Heat the oil and pan-fry on both sides for a few minutes. Serve warm or at room temperature with a salad or salsa.

dup Salah mushrooms

Salah is picking a wild mushroom. He found a huge one yesterday. Photo coming up once I figure out how to download it from Instagram onto my Mac! 🙂 


9 Comments  •  Comments Feed

  1. Sylva says:

    Perfection! Don’t eat much meat (seafood mostly) this recipe looks fantastic. I can’t wait to try this! Thank you Joumana.

  2. Rosa says:

    Tasty! I could eat beans on a daily basis…



  3. VEB says:

    Chaque fois que je viens ici, je fais travailler l’ami traducteur google pour ne rien laisser passer de tes articles. Voici un plat qui me ravit les graines de grenades j’adore, les fines herbes…les photos sont magnifiques. Ton blog fait partie de ceux que j’ai toujours suivi, admiré pour sa constance,et son niveau de haut vol. Merci d’être l’ambassadrice d’un pays que je connais à travers mes lectures (Amin MAALOUF et Khalil GIBRAN) ses chanteurs (l’immense Fayrouz, Madja el Roumi), la richesse de son histoire, j’aime la langue que je trouve d’une sensualité inouie, bref j’aime ton pays et venir chez toi grace à tes photos je me sens projeter, le dépaysement est garanti. Merci de me faire voyager comme tu le fais et je suis loin d’être la seule. Bien cordialement

  4. Belinda @zomppa says:

    Awesome – love that you can make this the night before!

  5. Nuts about food says:

    These sound great. And if you haven’t figured out how to download the pics, just go onto Followgram and you will get your whole photo feed:

  6. Oui, Chef says:

    Always looking for alternatives to rice and potatoes. Sometimes I turn to polenta, but I LOVE the idea and the flexibility of these fritters. Plus hey, I’ve never met a fritter I didn’t like!

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