Farro and Black Bean Cakes with Salsa, a satisfying vegetarian recipe, full of Mexican flavors! Use home cooked dried beans or go no-fuss and use canned. The farro adds an addictive chew. Pile fresh pico de gallo salsa on top and we’re talking heaven on a plate!
Recipe first published on January 22, 2010 and last updated on April 27, 2024.
Ever since I first shared them back in 2010(!) readers can’t get enough of these vegetarian Farro and Black Bean Cakes.
Why I (and seemingly everyone else) loves them is simple; they are made with everyday, normal ingredients with the secret little weapon of chewy farro that makes them totally irresistible.
As I went through months of researching and testing for my vegetarian cookbook, Plant Powered Mexican, I learned the key to making plant-based Mexican food that shines is to build in tons of flavor, texture, and color into every bite.
And just like my sweet potato nachos with smoked cheddar, this amped up black bean cakes recipe is a perfect example. Creamy black beans and hearty farro with a crisp crust and bright and tangy pico de gallo, all nestled onto a bed of crunchy cilantro-lime slaw.
The combination results in a meatless recipe that’s absolutely killer, not to mention super satisfying, totally good-for-you and seriously easy to make ahead and reheat for a quick meal throughout the week. No wonder it’s one of our most popular recipes!
Ingredient Highlight: Farro
If you are unfamiliar with farro, it’s an ancient grain in the wheat family that is commonly used in Mediterranean cooking. It has a pleasant chewy texture and nutty flavor and is virtually impossible to mess up. You can find it next to the other grains like barley and rice in most grocery stores. If you can’t find it, substitute pearl barley or brown rice.
Black Bean and Farro Cake Details
- Flavor: Slightly nutty with an earthy, satisfying flavor. Onions, garlic, and thyme anchor them and give them depth.
- Texture: These wholesome cakes are wonderfully creamy with pops of chew from the farro. The crisp outer crust adds contrast and the salsa juicy brightness.
- Ease: Like my black bean enchilada casserole, I categorize this as an intermediate recipe. The black beans and farro both need to be cooked on their own in advance (although you can substitute canned beans or use leftover beans). If you read the directions before starting, you’ll be set for success.
- Time: Between soaking the dried beans, cooking the beans and farro, and making the cakes, set aside at least 1-2 hours to complete this recipe (plus the overnight soak). But keep in mind that most of the time is hands off as the beans cook. You can even get started on the beans and farro a few days in advance.
Key Ingredients
One of the best things about this black bean patties recipe is that it creates tons of flavor using just a few budget-friendly ingredients, most of which are probably already in your kitchen! Flavor-packed dinners definitely don’t have to be complicated or pricey!
- Black beans – A nutrition and protein powerhouse! Cooking dried beans from scratch takes time but isn’t hard and results in super flavorful cakes. Canned black beans are a quicker alternative – just be sure to drain & rinse them well!
- Farro – Adds more fiber, texture, and a nutty, toasty flavor.
- Eggs and bread crumbs – The one-two punch holds everything together and keeps the cakes from falling apart.
- Pico de gallo – Heavy with lime juice, jalapeno pepper, red onion, and fresh cilantro the pico adds a bright and fresh contrast to the earthy cakes. Other salsa options could be sweet corn salsa or avocado salsa or even a creamy avocado sauce like my avocado crema.
- Cilantro Lime Slaw – This adds nice crunch and a layer of crisp veggies which offer great contrast to the creamy cakes.
How To Make These Savory Cakes
step one
Cook the black beans. Ideally you will have soaked the black beans overnight, this will make them quicker to cook. Place them in a large pot and fill the pot with water. Place over medium-high heat and bring to a boil, stirring occasionally so they don’t stick to the bottom.
Add a generous, five-finger pinch of salt to the water and lower to a simmer. Cook until beans are tender, about an hour. The technique is the same as my sofrito black beans, just without the sofrito.
While the beans are cooking, stir together the pico de gallo and the slaw. Cover and refrigerate until ready to serve.
step two
Cook the farro. Meanwhile, in a separate medium saucepan heat a tbsp oil and heat over medium heat. Add the farro and toast, stirring constantly, until they are fragrant and have become more golden. Cover with a couple inches of water, add a pinch of salt and bring to a simmer.
Cook until the grains pop open and are tender, about 30 minutes.
step three
Sauté the aromatics. Heat a skillet over medium-high and add a couple tablespoons of olive oil. Add onions (I like white onion for this recipe, but you could substitute green onions) and garlic and season with salt and black pepper. Cook until tender and starting to turn golden brown. Remove from heat.
step four
Make the patties. Drain the beans and farro separately through a colander. Add half the beans to the bowl of a food processor fitted with the blade attachment. Pulse a couple times to break up the beans but not puree them (this will add some textural contrast to the cakes). Transfer broken-up beans to a large bowl.
Now add the remaining beans, the farro, the cooled onion mixture, a teaspoon salt, and all the other cake ingredients to the food processor. Pulse into a chunky puree. Add to the bowl with the beans. Combine the black bean mixture.
Divide mixture into 8 large round cakes, about 1/2 cup mounds each. Place on a baking sheet and refrigerate for at least 30 minutes or up to 5 days.
step five
Pan-fry the cakes. Heat olive oil in a large nonstick frying pan over medium heat. Add half of the cakes and fry on one side until browned and crispy, about 4-5 minutes. Flip with a metal spatula and repeat on the other side. Repeat with remaining cakes.
Serving Suggestions
I like to serve these black bean cakes on a bed of crunchy coleslaw with pico de gallo, but they would also work as veggie burgers with hot sauce and a creamy sandwich spread, or for breakfast with a fried egg, a couple slices of avocado and perhaps a dollop of sour cream.
Meal Prep Tip
The black beans are best soaked overnight before they are cooked, so plan accordingly. The cakes can be made up to 5 days in advance, just form them, cover and refrigerate. When you are ready to serve, remove from the fridge, fry and eat.
Top 5 Most Popular Vegetarian Mexican Recipes
- Sweet Potato Tacos Dorados with Charred Jalapeño Yogurt Sauce
- Vegan Pozole Verde
- No-Soak Crockpot Pinto Beans
- Authentic Chiles Rellenos Recipe
- Veracruz-Style Hominy
Amp Up Your Meatless Monday!
It’s all about getting as much flavor on your plate as possible and these black bean and farro cakes do not disappoint! Let me know when you make them by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Lots of good stuff in my weekly newsletter too!
Black Bean and Farro Cakes Recipe
Creamy black beans and chewy farro combine in these delicious vegetarian cakes that are pan-fried until crispy on the outside and soft on the inside.
Ingredients
- 1 cup dried black beans, picked over and soaked overnight
- 6 tablespoons olive oil, divided
- 1/3 cup farro
- 1 small white onion, chopped
- 2 cloves garlic, chopped
- 2 large eggs, beaten
- 1 cup coarse fresh bread crumbs
- 1 teaspoon fresh thyme leaves
- 1/4 cup chopped cilantro
- Kosher salt
- Coarse ground black pepper
- 1 recipe Pico de Gallo
- 1 recipe Cilantro Lime Slaw
Instructions
- Cook beans: Place the 1 cup black beans in a large saucepan and cover them by a couple inches of water. Add a good 5-finger pinch of salt and bring to a boil, then reduce heat to low and simmer until tender, about an hour. Remove from heat.
- Make salsa and slaw: Meanwhile, stir together the pico de gallo and cilantro-lime slaw.
- Cook farro: In a separate medium saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the 1/3 cup farro and toast, stirring constantly, until it starts to brown, about 2 minutes. Cover with water by a couple inches and season with salt. Simmer until grains have begun to pop open and are tender, about 30 minutes. Remove from heat.
- Sauté the aromatics: Heat 2 tablespoons of the oil in a medium frying pan over medium heat. Add onions and garlic and season with salt and pepper. Cook until tender and starting to brown. Remove from heat.
- Blend: Drain the beans and place half in the bowl of a food processor fitted with the blade attachment. Pulse to break up the beans but not too small. Transfer to a large bowl. Drain farro and add to the food processor along with the remaining beans, onion mixture, 2 eggs, 1 cup bread crumbs, 1 teaspoon of salt, 1 teaspoon thyme leaves, and 1/4 cup chopped cilantro. Pulse into a chunky puree and add to the bowl with the other black beans. Mix together with your hands until combined.
- Form into patties: Form the mixture into 8 large patties (about 1/2 cup each), cover and refrigerate for at least 30 minutes or up to 1 day.
- Pan-fry cakes: Heat 1 1/2 tablespoons of the olive oil in a large nonstick frying pan over medium heat. Add half of the cakes and fry on one side until browned and crispy, about 4-5 minutes. Flip and repeat on the other side. Remove from pan and add remaining 1 1/2 tablespoons oil to pan. Add remaining black bean cakes and fry until browned and crispy on both sides.
- Serve: Nestle black bean cakes on a bed of slaw on each plate and top with the pico de gallo. Enjoy!
Notes
- Fresh bread crumbs: To make fresh bread crumbs take day-old bread and break it into small pieces. Don't substitute dried bread crumbs the mixture will be too dry.
- Canned black beans: For a quicker recipe, substitute 2 cans black beans, drained and rinsed. Skip step 1 and continue with the recipe.
- Make ahead: Black bean cakes can be formed into patties up to 5 days in advance. Keep covered in the refrigerator until ready to cook.
- Farro: This is a grain similar to barley. It is sold in the grocery store next to the other grains. Substitute pearl barley or brown rice if you can't find it.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 208Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 47mgSodium: 118mgCarbohydrates: 19gFiber: 3gSugar: 2gProtein: 6g
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