Crispy Fava Bean Quenelles with Zesty Yogurt Dip
Elevate your lunch or snack experience with these delightful Fava Bean Quenelles, inspired by Jamie Oliver. Packed with vibrant fresh herbs and spices, these crispy dumplings are the perfect plant-based treat. Deep-fried to golden perfection, they offer a wonderful crunch on the outside while remaining soft and flavorful on the inside. Paired with a refreshing minty yogurt dip, these quenelles are ideal for sharing or enjoying solo. Perfect for a light meal or a savory snack, this recipe showcases the versatility of fava beans in a fun and delicious way.
2
Servings
340
Calories
15
Ingredients
Ingredients
fresh fava beans
250 g (peeled)
fresh coriander
3 sprigs (leaves only)
mint leaves
6 (fresh, leaves only)
coarse salt
1 pinch
fresh ground black pepper
1 pinch
cayenne pepper
1/2 teaspoon
ground cumin
1/2 teaspoon
red chili pepper
1/2 small (sliced)
lemon zest
2 teaspoons (from 1 lemon)
flour
1 teaspoon
mint leaves
8 (chopped fine)
yogurt
1 cup (plain)
lemon
1/2 (juice of)
coarse salt
(to taste)
fresh ground black pepper
(to taste)
Instructions
1
Begin by blanching the fresh fava beans in boiling water for 2–3 minutes to soften. Drain and cool them in cold water, then peel off the outer skins.
2
In a food processor, combine the peeled fava beans, fresh coriander, mint leaves, coarse salt, black pepper, cayenne pepper, ground cumin, sliced chili pepper, and lemon zest. Pulse the mixture until it reaches a moderately smooth consistency, ensuring there are still some small chunks for texture.
3
Transfer the mixture to a mixing bowl and gently fold in the flour until evenly combined. Avoid over-mixing, as this can affect the texture.
4
In a deep pot or heavy skillet, heat vegetable oil to 375°F (190°C). To form the quenelles, use two tablespoons to scoop the mixture, shaping it into oval dumplings. Carefully drop them into the hot oil in batches, making sure not to overcrowd the pot.
5
Fry the quenelles for about 3–4 minutes or until they are dark golden brown, turning them occasionally for even cooking. Once cooked, remove them with a slotted spoon and place them briefly on kitchen paper to drain excess oil. Sprinkle lightly with salt just after frying.
6
For the yogurt dip, mix together the chopped mint, yogurt, lemon juice, coarse salt, and fresh ground black pepper in a small bowl until well combined.
7
Serve the crispy fava bean quenelles hot alongside the zesty yogurt dip and a lightly-dressed salad for a vibrant meal.
Nutrition Information
15
Fat
40
Carbs
15
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Fava Bean Quenelles?
They are small, oval-shaped bean dumplings inspired by falafel, featuring fresh herbs and spices, deep-fried to a golden crisp.
Is this recipe suitable for vegans?
The quenelles themselves are plant-based, but the dipping sauce uses yogurt; you can use a plant-based yogurt alternative to make the entire dish vegan.
How many calories are in one serving?
Each serving contains approximately 340 calories.
What is the protein content of this dish?
This recipe provides 15 grams of protein per serving.
How do I prepare the fava beans before mixing?
Blanch them in boiling water for 2-3 minutes, cool them in cold water, and then peel off the outer skins.
What temperature should the frying oil be?
The oil should be heated to 375°F (190°C) for optimal frying.
How long does it take to fry the quenelles?
They should be fried for about 3-4 minutes until they reach a dark golden brown color.
What spices are used in the fava bean mixture?
The mixture includes cayenne pepper, ground cumin, coarse salt, and black pepper.
What herbs are required for this recipe?
The recipe calls for fresh coriander (cilantro) and fresh mint leaves.
How do I form the quenelle shape?
Use two tablespoons to scoop the mixture and shape it back and forth into smooth, oval dumplings.
Can I use a food processor for this recipe?
Yes, use a food processor to pulse the beans and herbs into a moderately smooth consistency with some texture remaining.
What ingredients are in the zesty yogurt dip?
The dip consists of plain yogurt, chopped mint, lemon juice, salt, and black pepper.
Is there any flour in the quenelles?
Yes, one teaspoon of flour is folded into the mixture to help bind the ingredients.
How many servings does this recipe make?
This recipe is designed to yield 2 servings.
What is the fat content per serving?
There are 15 grams of fat per serving in this dish.
Should I peel the fava beans?
Yes, removing the outer skins after blanching is essential for a smooth and pleasant texture.
Does the recipe include fresh chili?
Yes, it uses half of a small red chili pepper, sliced, for added heat.
What should I do after frying the quenelles?
Place them on kitchen paper briefly to drain excess oil and sprinkle them lightly with salt.
Is this recipe considered a snack or a meal?
It is versatile and can be served as a savory snack, a lunch, or a light meal.
Can I make the dip ahead of time?
Yes, the yogurt dip can be prepared in advance and stored in the refrigerator until serving.
What is the total carbohydrate count?
Each serving contains 40 grams of carbohydrates.
Why is lemon zest used in the bean mixture?
Lemon zest adds a bright, citrusy note that complements the earthy fava beans and fresh herbs.
Can I use frozen fava beans?
Yes, frozen fava beans can be used; just ensure they are blanched and peeled as directed.
Who is the inspiration behind this recipe?
This recipe is inspired by the culinary style of Jamie Oliver.
What type of oil is best for frying?
A neutral vegetable oil with a high smoke point is recommended for deep-frying these quenelles.
How do I ensure the quenelles don't fall apart?
Ensure the oil is at the correct temperature (375°F) before adding them and avoid over-mixing the batter.
Is this recipe Mediterranean-themed?
Yes, with ingredients like fava beans, cumin, mint, and yogurt, it has strong Mediterranean influences.
What side dish pairs well with these?
A lightly-dressed fresh salad is the perfect accompaniment for a vibrant, balanced meal.
Can I bake these instead of frying?
While frying provides the signature crunch, you can bake them, though the texture will be softer and less crispy.
How much lemon juice is in the dip?
The dip uses the juice from half a lemon.