FALAFEL WRAPS
This falafel recipe is my idea of tasty, fast food - just load up the tortillas and tuck in!
Provided by Jamie Oliver
Categories Healthy lunchbox Jamie's 15-Minute Meals Vegetables Alfresco Moroccan Mains Quick fixes
Time 15m
Yield 4
Number Of Ingredients 21
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.
Nutrition Facts : Calories 602 calories, Fat 15.5 g fat, SaturatedFat 4.7 g saturated fat, Protein 32.4 g protein, Carbohydrate 79.5 g carbohydrate, Sugar 9.9 g sugar, Sodium 2.8 g salt, Fiber 17.2 g fibre
VEGAN FALAFEL FRITTERS
I'm going to show you how to make the most incredible green falafel fritters with super-smooth houmous and crunchy salad pickles. The star of the show is the humble chickpea, which is high in protein and fibre, and lends itself to so many delicious dishes that we know and love. Load it all up in a flatbread for a gorgeous vegan feast. Hallelujah!
Provided by Jamie Oliver
Categories Healthy dinner ideas Healthy meals Healthy vegetarian recipes
Time 50m
Yield 6
Number Of Ingredients 26
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!
Nutrition Facts : Calories 417 calories, Fat 21.1 g fat, SaturatedFat 3.1 g saturated fat, Protein 14.4 g protein, Carbohydrate 42.3 g carbohydrate, Sugar 7.4 g sugar, Sodium 0.8 g salt, Fiber 8.6 g fibre
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
Make and share this Fava Bean Falafel - Jamie Oliver recipe from Food.com.
Provided by DrGaellon
Categories Lunch/Snacks
Time 10m
Yield 8 quenelles, 2 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 229.4, Fat 4.8, SaturatedFat 2.7, Cholesterol 15.9, Sodium 125.8, Carbohydrate 34.2, Fiber 7.5, Sugar 9, Protein 14.4
RAVIOLI OF SMASHED FAVA BEANS, MINT AND RICOTTA
Steps:
- If the fava beans are very small and soft, you can use them raw. If they are medium to large, blanch them until just tender in unsalted boiling water (remove the skins after blanching if they are slightly tough). Smash or finely chop half the beans and leave the other half whole.
- Put all the beans into a bowl with the chopped mint (added to taste), olive oil and ricotta. Lightly fork this through, adding the Parmesan, lemon juice and seasoning to taste. Stuff the ravioli with the filling and cook them in gently boiling salted water for around 3 to 4 minutes, until tender. Drain carefully.
- Serve drizzled with a little extra olive oil, and scattered with the extra fava beans, some chopped mint, olive oil and some freshly grated or shaved Parmesan.
More about "fava bean falafel jamie oliver recipes"
JAMIE OLIVER'S 15 MINUTE MEALS: FALAFEL WRAPS WITH …
From cbc.ca
THE WORLD’S BEST FALAFEL RECIPE COMES FROM EGYPT
From theguardian.com
EGYPTIAN-STYLE FALAFEL MADE WITH FAVA BEANS - SENSE
From senseandedibility.com
FAVA BEAN FALAFEL - EGYPTIAN STYLE FALAFEL RECIPE - GLOWING …
From glowingblush.com
FAVA BEAN FALAFEL RECIPE - FOOD REPUBLIC
From foodrepublic.com
FALAFEL WITH FAVA BEANS RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOMEMADE FALAFEL RECIPE - SPEND WITH PENNIES
From spendwithpennies.com
FALAFEL (THE CRISPY TRADITIONAL WAY) - CHEF TARIQ - MIDDLE EASTERN …
From cheftariq.com
BAKED FALAFEL (CHICKPEA PATTIES) WITH TZATZIKI SAUCE - FOODIE BAKER
From foodiebaker.com
FAVA BEAN FALAFEL RECIPE JAMIE OLIVER | BESTO BLOG
From bestonlinecollegesdegrees.com
EGYPTIAN FAVA BEAN FALAFEL RECIPE - TA'MEYA - POLKADOT PASSPORT
From polkadotpassport.com
10 BEST FENNEL JAMIE OLIVER RECIPES - YUMMLY
From yummly.com
BROAD BEAN FALAFEL RECIPE JAMIE OLIVER | BESTO BLOG
From bestonlinecollegesdegrees.com
FAVA BEAN FALAFEL - JAMIE OLIVER RECIPE - FOOD.COM
HOMEMADE FALAFEL RECIPE - MAUREEN ABOOD
From maureenabood.com
SPICY FAVA BEAN FALAFEL | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
From keeprecipes.com
FAVA BEAN FALAFEL - PANTRY
From pantrybyprairiefava.com
JAMIE OLIVER'S FAVA BEAN SALAD - THE DR. OZ SHOW
From drozshow.com
LEBANESE FALAFEL RECIPE BY ZAATAR AND ZAYTOUN - LEBANESE FOOD …
From zaatarandzaytoun.com
FAVA BEAN FALAFEL - JAMIE OLIVER RECIPE - FOOD.COM
From pinterest.com
20 BEST FAVA BEAN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
FAVA BEAN FALAFEL - FRIDAY MAGAZINE
From fridaymagazine.ae
FALAFEL RECIPE JAMIE OLIVER - HEALTHY RECIPES EASY
From healthyrecipeseasy.eu.org
FAVA BEAN FALAFEL - JAMIE OLIVER RECIPE - FOOD.COM
From pinterest.com
FAVA BEAN FALAFEL RECIPE – SOUS CHEF UK
From souschef.co.uk
JAMIE OLIVERS 15MIN FALAFEL RECIPES - FOOD NEWS
From foodnewsnews.com
LUCY’S FAMOUS FALAFEL (LEBANESE FALAFEL) - SIMPLY LEBANESE
From simplyleb.com
FALAFEL RECIPE JAMIE OLIVER BEST RECIPES AND RELATED RECIPES
From dewbay.tibet.org
FAVA BEAN FALAFEL RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
FAVA BEAN FALAFEL | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
From keeprecipes.com
10 BEST DRIED FAVA BEANS RECIPES | YUMMLY
From yummly.com
HOMEMADE FALAFEL WITH BRITISH GROWN FAVA BEANS - TIN AND THYME
From tinandthyme.uk
FALAFEL RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
FAVA BEAN FALAFEL - JAMIE OLIVER RECIPE - FOOD.COM
From pinterest.co.uk
JAMIE OLIVER | MEMBER RECIPES | FAVA BEAN SOUP | RECIPES, BEAN …
From pinterest.com.au
EASY AUTHENTIC FALAFEL RECIPE: STEP-BY-STEP - THE MEDITERRANEAN …
From themediterraneandish.com
FALAFEL BURGERS JAMIE OLIVER / 44+ EASY COOKING VIDEOS
From jamieoliverrecipes.eu.org
FALAFEL WITH FAVA BEANS – CHAWTIME
From chawtime.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love