Fermented Fava Bean Wraps
With Mushrooms, Leeks, Kale and a Kale stalk Zhoug Yoghurt.
By Chef Ali Honour aka ‘The Bean Queen’
These fava bean wraps are a delicious and nutritious way to enjoy a plant forward, zero-waste meal. By fermenting fava beans, you get soft, pliable wraps that are naturally high in fibre and protein, making them a great base for a meal that supports both your health and the planet.
Emphasising a zero-waste approach, using seasonal veggies. The result is a vibrant, satisfying wrap filled with wholesome, climate-conscious ingredients that make it easy to eat sustainably and deliciously at little cost.
Fermented Fava Bean Wraps
INGREDIENTS
150g dried fava beans, soaked overnight
225ml water
2g salt
After soaking the fava beans, drain and rinse them. Place them in a blender with half the water and salt. Blend until smooth. Add the rest of the water and blend again. You want a smooth batter. Pour the mixture into a clean bowl, cover with a clean cloth, and let it ferment for 1–2 days in a warm place until you notice a slightly sour aroma. Pour a thin layer of the fermented batter onto a hot non-stick pan to form a wrap. Cook on each side for 2 minutes or until golden and slightly crisp. Repeat for the second wrap. Set aside.
Kale stem zhoug yoghurt
Ali blended kale stalks, garlic, green chilli, cumin, coriander seeds, and fresh coriander until smooth, adding a little yoghurt to help it blend. She then folded this mixture into yoghurt and seasoned to taste.
For the filling, Ali sweated down mushrooms, kale and leeks with harissa spices and garlic and onion skin powder before loading into the wraps with some of the yoghurt. Plenty of yoghurt on the side too!