Fava Bean and Amaranth Shoarma Naan Sliders with Hummus
 
 
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Ingredients
  • For the Naan (optional and recipe from here)
  • Dry Ingredients
  • 3 cups flour (2 cups whole wheat flour + 1 cup all purpose flour)
  • 1½ tsps baking powder
  • ¼ tsp baking soda
  • pinch of salt
  • Wet Ingredients
  • 3 tbsp yoghurt
  • 2 tbsps milk
  • ¾ cups water or as required
  • 2 tsps sugar
  • Additional Ingredients
  • 3 tbsps oil for kneading in the dough
  • 1 tbsp mix of onion seeds or sesame seeds
  • olive oil for applying on the naan
  • For the Fava Beans and Amaranth Shoarma Patties {vegan + gluten free}
  • ¾ heaped cup amaranth, cooked according to instructions on pack
  • 2 cups fresh or frozen podded fava (broad) beans
  • 1 red onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 tablespoons finely cilantro
  • ½ teaspoon garam masala
  • 1 tbsp cumin powder
  • 1 tbsp coriander powder
  • ½ tbsp paprika powder
  • 1 tsp turmeric powder
  • 1 tsp ginger powder
  • ½ tsp ground cloves
  • ¼ tsp cinnamon
  • 1 teaspoon salt, plus more to taste
  • freshly ground black pepper
  • 2 tbsp broken flax seeds
  • oil for frying
  • 2 tbsps sesame seeds
  • For the Pink Coleslaw
  • 2 small beetroot,
  • 1 apple
  • 2 inches fresh ginger
  • For the Beetroot Vinaigrette
  • 2 tbsps beetroot juice
  • 1 tbsp honey
  • 1 tsp mustard
  • splash of olive oil
  • salt and pepper to taste
  • For the Green Chutney
  • One bunch cilantro leaves
  • 2 tbsps mint leaves
  • 1 clove garlic
  • 2-3 green chilies (or as required)
  • 1 tsp sugar
  • 1 tbsp lemon juice
  • salt to taste
  • Toppings
  • kale leaves, beetroot leaves, sprouts, whatever you like!
  • Hummus as base, several spoonfuls!
Instructions
  1. For the naan, mix water, milk and yogurt. stir in the sugar in the above mixture.
  2. Sieve the flours, baking powder, baking soda and salt.
  3. Mix the wet ingredients together.
  4. Mix the flour with the wet ingredients.
  5. Knead to make a smooth dough. if the dough looks dry then add some water and knead again. the dough should be smooth and soft.
  6. Cover with a wet cloth and keep aside for 10 minutes. After 10 minutes, add oil and knead the dough again.
  7. Cover with the same wet cloth and keep aside for 2 hours, till the dough leavens and rises.
  8. Divide the dough in 12 parts. You will have small balls of dough.
  9. Roll out in a small circle and sprinkle some onion seeds on the dough.
  10. Roll out a little further.
  11. On a hot pan, place the naan, partly cook both the sides of the naan on the hot pan.
  12. Place the naan with the help of tongs directly on fire and cook both the sides till they get browned and slightly charred.
  13. When done then remove the naan and apply some olive oil on the naan.
  14. Keep the hot naan in foil to keep them warm till you need to use them. If preparing for another day, let the naan cool down and then put in ziplock and freeze. Let them come to room temperature and then heat on both sides on a hot pan.
  15. For the vegetable patties, blanch the fava beans for 1 minute. Remove from the boiling water with a slotted spoon and transfer to the ice-water bath to stop the cooking process. Remove the outer skin of the fava beans by gently pressing against the sides of each bean with your fingers until the bean pops out.
  16. Put all ingredients, except the oil into a food processor and process to a chunky puree.
  17. Transfer the vegetable mixture to a large bowl. Mix in the amaranth, olive oil and season with salt and pepper. Mix everything together very thoroughly with your hands, kneading the mixture between your fingers so the ingredients are melded.
  18. Scoop out ¼ cup of the mixture at a time and form into round flattened patties. Press the mixture between your hands, making sure the cakes hold their shape. Sprinkle some sesame seeds on all patties and press down.
  19. In a pan, add a tablespoon of olive oil, when hot, fry the patties, a few minutes each side, or till nice and brown. Set aside.
  20. For the pink coleslaw, bake the beetroot by putting it in foil in the oven for unto an hour at 200°C/395°F. Reserve the juice that gets left behind from cooking the beet!
  21. Julienne all the ingredients and toss together in a bowl.
  22. For the vinaigrette, mix all ingredients well together and set aside.
  23. For the chutney, blitz all ingredients and set aside.
  24. To put together, take the naan and cover with one flavour or however many of the hummus. Then place the coleslaw. On top of the coleslaw comes the vegetable patty. Then spoon out some of that delicious chutney, then your topping of choice. Sprinkle the vinaigrette and place another naan on top of it all!
  25. Eat with a glass of chilled beer!
Notes
To make the naan vegan, you can substitute the yoghurt for any vegan yoghurt, like soy yoghurt. You can in the same way substitute the milk for soy or almond milk.
If not using naan in this recipe simply use store bought burger buns.

The vegetarian patties can also be baked. If you would like to try this option, simply bake in a preheated oven at 200°C/395°F, for 10-15 minutes each side or till nice and brown.
Recipe by Box of Spice at https://boxofspice.com/2016/02/fava-bean-amaranth-shoarma-naan-sliders-hummus/