Fava Bean Falafel Jamie Oliver Recipes

VEGAN FALAFEL FRITTERS

Steps:

• To make the salad pickle, squeeze half the pomegranate juice into a large, shallow bowl. Top it up with an equal amount of red wine vinegar, then drizzle over some extra virgin olive oil and give it all a good mix.
• Peel and finely slice the red onion, finely slice the chillies (deseed if you like), matchstick the cucumber (I like to use a crinkle-cut knife) and shave the carrots into ribbons, then combine it all in the bowl.
• Holding the remaining pomegranate half cut-side down, bash it with the back of a wooden spoon so the seeds tumble out over the salad. Pick and tear over half the mint leaves, then gently toss and leave aside until needed.
• For the houmous, tip half the jar of chickpeas into a food processor and season with sea salt and black pepper. Add the peanut butter and 2 tablespoons of extra virgin olive oil, peel and add the garlic, finely grate in half the lemon zest and squeeze in all the juice. Whiz until super-smooth, then transfer to a shallow serving bowl. Pick over a few parsley leaves and drizzle with a little extra virgin olive oil.
• Spoon 2 tablespoons of the chickpeas into a non-stick frying pan over a medium heat with 1 tablespoon of olive oil. Sprinkle over the paprika and dukkah, and cook for 5 minutes, or until the chickpeas are crisp, then tip over the houmous.
• For the falafel fritters, place the remaining chickpeas and mint leaves into the food processor, along with the peas and self-raising flour. Quarter the preserved lemon, removing any pips, and pulse until combined.
• Drizzle 1 tablespoon of olive oil into a large frying pan over a medium heat, then dollop in heaped teaspoons of the falafel batter. Fry for 4 minutes on each side, or until golden, sprinkling over the cumin seeds when you flip them.
• Now it's time to bring everything together. Warm the flatbreads in the oven for a few minutes and crush the pistachios (if using) in a pestle and mortar. Put the soya yoghurt into a bowl and stir in a few dashes of chilli sauce. Load up your flatbreads with a bit of everything, pick over the remaining parsley leaves, then roll up and tuck in!

FALAFEL WRAPS

Steps:

• Ingredients out • Food processor (bowl blade) • Large frying pan, medium heat • Griddle pan, high heat
• START COOKING
• 1. Drain the beans and chickpeas and put them into the processor.
• 2. Finely grate in the lemon zest, then add a pinch of sea salt and black pepper, the harissa, allspice, flour and coriander stalks (reserving the leaves). Blitz until smooth, scraping down the sides of the processor if needed.
• 3. Scrape out the mixture and use clean, wet hands to quickly divide and shape it into 8 patties about 1.5cm thick.
• 4. Put 1 tablespoon of oil into the frying pan and add the falafels, turning when golden and crisp.
• 5. Rip the seeds and stalks out of the peppers and tear each one into bite-sized chunks. Trim and halve the spring onions, then put on the griddle pan with the peppers and a pinch of salt and pepper, turning when charred.
• 6. Put the tomatoes, chilli and half the coriander leaves into the processor. Squash in the unpeeled garlic through a garlic crusher, squeeze in the lime juice, whiz until fine, then season to taste and pour into a serving dish.
• 7. Pop the tortillas into the microwave (800W) for 45 seconds while you marble the chilli sauce into the cottage cheese.
• 8. Squeeze the juice of half the zested lemon over the charred veggies, then take with the falafels to the table, scattering everything with the rest of the coriander.
• 9. Let everyone assemble their own wraps, and serve with pickled red cabbage, if you like.

SPICY FAVA BEAN FRITTERS WITH LEMON MINTED YOGURT

Steps:

• These fritters make a delicious snack. They not only taste awesome but they look amazing - dark and crunchy on the outside, bright green and soft inside! They're simple to make, and the spiciness just makes them work. This dish is best made with early season, fresh-as-a-daisy, pastel-green fava beans. Or you can use frozen fava beans - simply defrost them and pinch off the skins.
• Boil any larger white-skinned fava beans for 30 seconds, then drain. When cool, pinch their skins off - they'll taste less bitter if you do this. Now whiz the cilantro and half the mint in a food processor. Season with salt and pepper, and then add the spices, chile, fava beans and lemon zest and whiz until finely chopped (stopping once or twice to scrape the mixture off the sides). Sprinkle in the flour and pulse for a few seconds. Don't add any more flour or the mixture will become too dry.
• Get a large saucepan and pour in the vegetable oil until it's 2 to 3 inches deep. Be careful - keep kids and pets away, and make sure the handle isn't sticking out so you don't accidentally catch it and spill the hot oil. Heat the oil. To check whether it's hot enough for frying, drop in the piece of potato - as soon as it sizzles and floats to the top, you're in business. Remove the potato and discard it.
• Cover a plate with a sheet of waxed paper. Scoop up a small amount of the fava bean mixture and either use your hands or 2 spoons to shape it into little rounds, then put them onto the plate. When they're all done, carefully lower 1of them into the hot oil with a slotted spoon and fry until crispy brown. Remove with a slotted spoon and drain on a plate lined with paper towels. When you've got the hang of it, fry the rest of them - they should all fit into the pan at the same time but, if not, simply do in batches.
• For the lemon minted yogurt, squeeze half the lemon juice into the yogurt. Pick and chop the rest of your the leaves and stir them in, adding salt and pepper, to taste. Dress your salad leaves with a squeeze of lemon juice and some olive oil.
• Sprinkle the fritters with salt and serve with the lemon minted yogurt, the dressed salad leaves and some pickled chilies.

FAVA BEAN FALAFEL - JAMIE OLIVER

Steps:

• Combine beans, herbs, salt, pepper, cayenne, cumin, chili and lemon zest in food processor. Pulse until moderately smooth. Stir in flour (do not run processor!).
• Heat 3" of vegetable oil in a pot to 375°F Using 2 tablespoons, make oval dumplings (quenelles) from the mixture, and drop into hot oil. Deep fry until dark golden brown. Drain briefly on kitchen paper and sprinkle lightly with salt.
• Stir together mint, yogurt, lemon juice, salt and pepper.
• Serve felafel with yogurt sauce and a lightly-dressed salad.

BAKED FALAFEL (CHICKPEA PATTIES)

Steps:

• Rinse and drain the chickpeas well. Process the chickpeas in a food processor until a dry paste is form. Add in the onion, garlic, 1 tablespoon flour, parsley, ground coriander and cumin and pulse until the mixture comes together. You can mix them in a bowl like me if your food processor is not big enough. Season with salt and freshly ground black pepper. Add in more flour and egg (if using) if need. Chill the mixture for 1 hour in the refrigerator.
• Preheat the oven to 190 degrees Celsius. Line a baking sheet with parchment paper and drizzle oil generously on top.
• Shape the falafel by scooping small mounds and roll them into a ball, compacting the mixture. Flatten the ball slightly then place them on the baking sheet, turning them to coat both sides with oil.
• Bake for 15 minutes until golden on the underside, then flip the falafel and bake for another 15 minutes until the other side is golden. Serve warm or at room temperature, wrapping it in a pita bread or tortilla and adding lots of vegetables and Tzatziki sauce.
• Peel and cut the cucumber into small pieces. Add salt and rub it into the cucumber pieces with your hand. Cover and let stand for 30 to 45 minutes. Place the cucumber pieces on a cheesecloth or a few paper towels and squeeze the excess liquid out.
• Place in a food processor and purée it. Combine with yogurt, lemon juice and garlic. Season with salt and freshly ground black pepper. Refrigerate for 1 hour for the flavours to mingle. Taste and adjust the seasoning if needed.
• The sauce can be made ahead and kept in a tight jar for 2 to 3 days. Give the mixture a stir before using.