Crispy Bean Cakes with Harissa, Lemon, and Herbs

1. Mash the Beans

Place the drained beans in a large bowl and mash them until mostly broken down with some chunky texture remaining.

2. Add Flavors

Stir in the cilantro, dill, and scallions. Add the cornstarch, harissa paste, ground coriander, ground cumin, kosher salt, black pepper, and lemon zest to the mashed beans, mixing until well combined.

3. Fold in Egg White

In a small bowl, whisk the egg white until frothy and gently fold it into the bean mixture.

4. Chill

Let the mixture sit in the refrigerator for at least 15 minutes to allow the flavors to meld and the starch to hydrate.

5. Cook Bean Cakes

Heat olive oil in a skillet over medium heat. Form the bean mixture into patties and cook for approximately 3 minutes on one side, then flip and cook for an additional 2 minutes on the other side until golden brown and crispy.

6. Drain and Serve

Transfer the cooked bean cakes to a plate lined with paper towels or a cooling rack to drain excess oil. Serve hot with lemon wedges, labneh or Greek yogurt, and an extra drizzle of harissa. Garnish with additional herbs if desired.