Fava Bean Falafel Jamie Oliver Food

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.

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.

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.

HOMEMADE FALAFELS

Steps:

• Heat 1 tbsp oil in a large pan, then fry the onion and garlic over a low heat for 5 mins until softened. Tip into a large mixing bowl with the chickpeas and spices, then mash together with a fork or potato masher until the chickpeas are totally broken down. Stir in the parsley or dried herbs, with seasoning to taste. Add the egg, then squish the mixture together with your hands.
• Mould the mix into 6 balls, then flatten into patties. Heat the remaining oil in the pan, then fry the falafels on a medium heat for 3 mins on each side, until golden brown and firm. Serve hot or cold with couscous, pitta bread or salad.

CANNELLONI BRASSICA - JAMIE OLIVER

Steps:

• Break broccoli and cauliflower into small pieces and boil in salted water for ~6minutes to cook them through.
• Slice 7 cloves of garlic & dice 4 hot chili peppers.
• On medium heat in a frying pan, add 3 tbps of olive oil. When the oil is hot, add sliced garlic to pan to saute. Add thyme leaves, diced chili peppers and 3 anchovies.
• Drain broccoli & cauliflower. Once garlic has begun to turn golden add broccoli and cauliflower to the pan. Stir all ingredients and cook for about 15 minutes until the broccoli and cauliflower has broken down. Assist the process by occasionally breaking it down with a wooden spoon.
• Take the pan off of heat to cool down.
• Prepare the béchamel sauce: grate 1.5-2.5 cups of good parmesean into the crème fraiche. Add a pinch of pepper. Set aside for assembly of cannelloni shells.
• Once the broccoli & cauliflower have cooled down, you need to mash them up together. You can do this a few ways, but the easiest is to bring out a hand blender and quickly give it a whiz or use a food processor until smooth. Once this is done (and it's cool enough!), scoop filling into a piping bag. (Here you can actually use a plastic bag and cut a corner if you don't have a proper piping bag - it works just as well.).
• Prep pan for cannelloni shells: in a large baking tray (large enough for 24 cannelloni shells), put 1/2 centimeter of tomato sauce on the bottom with a pinch of salt and 2 tbsp red wine vinegar.
• Squeeze filling (via the piping bag) into each of the shells. Place in the pan once filled.
• On top of the cannelloni shells, place basil leaves - as many as you'd like.
• Top shells & basil with Béchamel Sauce & season with more black pepper.
• Top with slices of mozzerella and remaining parmesean cheese.
• Bake at 190C for 30-40 minutes or until the cheese is golden brown.

PASTA E CECI (JAMIE OLIVER)

Steps:

• Heat a large skillet or soup pot over medium-low heat, and add 2 tbsp olive oil. Saute the onion, celery, celery leaves, and garlic, covered, until soft and translucent, about 15 minutes.
• Add the rosemary, chickpeas and stock and bring to a gentle boil. Simmer for 20 minutes until the chickpeas are soft. Remove half the chickpeas with a slotted spoon, and purée the remaining soup in a blender, through a food mill, or with an immersion blender. Return the purée and reserved chickpeas to the pot, and add the pasta.
• Cook until the pasta is tender, adding boiling water if necessary to loosen. Season to taste with salt and pepper and the lemon juice. Serve with parsley or basil leaves and a drizzle of olive oil.

ROASTED RED ONIONS - JAMIE OLIVER

Steps:

• Try to get 6 equal-sized medium or large red onions. Peel away the outermost layer of onionskin. Carefully slice off the core end of each onion to create a flat base. Make two cuts at right angles through the top of the onion, cutting only halfway through.
• Push some chopped fresh thyme and kosher salt down into the cuts, along with a tablespoon of soft butter for each onion.
• Cook in an earthenware dish, or in a roasting pan on a layer of kosher salt or sea salt. Place in a preheated 400F oven for 30-35 minute.
• You can also tuck the onions into the roasting pan with your chicken or lamb as it roasts.