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
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
JAMIE OLIVERS 15MIN FALAFEL
Categories Bean Brunch Fry Vegetarian Quick & Easy Potluck
Number Of Ingredients 22
Steps:
- 1. Drain the beans and chickpeas and put them into the processor. 2. Finely grate in the lemon zest, then add a pinch of salt and pepper, the harissa, allspice, flour and coriander stalks (reserving the leaves). 3. Blitz until smooth, scraping down the sides of the processor if needed. 4. Scrape out the mixture and use clean, wet hands to quickly divide and shape it into 8 patties about 1.5cm thick. 5. Put 1 tablespoon of oil into the frying pan and add the falafels, turning when golden and crisp. 6. Rip the seeds and stalks out of the peppers, tear each one into bite-sized chunks and put on the griddle pan with the trimmed and halved spring onions and a pinch of salt and pepper, turning when charred. 7. Put the tomatoes, chilli and half the coriander leaves into the processor. 8. 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. 9. Pop the tortillas into the microwave (800W) for 45 seconds while you marble the chilli sauce into the cottage cheese. 10. 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. 11. Let everyone assemble their own wraps, and serve with pickled red cabbage, if you like.
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- Drain the beans and chickpeas and put them into the processor Finely grate in the lemon zest, then add a pinch of salt and pepper, the harissa, allspice, flour and coriander stalks (reserving the leaves) Blitz until smooth, scraping down the sides of the processor if needed Scrape out the mixture and use clean, wet hands to quickly divide and shape it into 8 patties about 1.5cm thick Put 1 tablespoon of oil into the frying pan and add the falafels, turning when golden and crisp
- Rip the seeds and stalks out of the peppers, tear each one into bite-sized chunks and put on the griddle pan with the trimmed and halved spring onions and a pinch of salt and pepper, turning when charred 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
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