Akara is a popular meal for Western Africans, which is produced from cowpea paste, then fried in deep oil, similarly like falafel meal “ a faba bean product well known in Egypt and some Arab countries". The study was conducted to investigate the using of cowpea paste with added black cumin (Nigella sativa L.) as a non-conventional spice for Akara meal. Chemical analysis (moisture, crude protein, crude ether extract, crude fiber, ash, carbohydrate, minerals and amino acids) was determined for the black cumin, raw cowpea and Akara. Fried Akara was evaluated organoleptically as a new product for a group of Egyptian panelists. The results indicated that, cowpea seeds were characterized by a high crude protein content (28.68 %) and low crude ether extract (1.79 %), whereas the black cumin was superior in both of the crude ether extracts and the crude fiber content being 26.31 % and 10.18 %, respectively. The black cumin's minerals content was considerably high in calcium (245.25 mg/100g), where cowpea was (121.7 mg/100g). The essential amino acids except sulfur amino acids in cowpea and black cumin were equal to or higher than the FAO/WHO provisional pattern. Akara products were high in protein and fiber contents, but low in ether extract compared to falafel. It considered as a good source of minerals and essential amino acids. Akara with added black cumin gained the highest organoleptic scores as compared with control Akara and falafel. Akara prepared with added black cumin is suggested as a new product to be introduced to Egyptian families.