Wholesome, Flavour-Packed, and Full of Goodness

Broad Bean Skinnyjacks are a light, savoury twist on the traditional falafel — thin, pancake-style fritters that are crisp on the outside and soft in the middle. Made with tender broad beans accented by zesty lemon juice, aromatic coriander, earthy cumin, and a gentle kick of chilli, they’re a nutritious treat for any time of day. The wholegrain flour gives them body while boosting fibre, and the fresh herbs and spices lift their flavour to the next level.

Health Benefits:

• Nutrient-rich broad beans are naturally high in plant-based protein, essential for muscle repair and maintenance, and are a great source of folate, iron, magnesium, and fibre for healthy digestion and energy.
• Wholegrain flour adds extra complex carbohydrates and fibre, supporting gut health and keeping you feeling full for longer.
• Heart-friendly spices like coriander and cumin not only enhance flavour but also contain antioxidants that help reduce inflammation.
• Lemon juice is rich in vitamin C, boosting immunity, supporting skin health, and enhancing iron absorption from plant-based sources.
• Low in saturated fat and suitable for vegetarians, Skinnyjacks can also be adapted for vegan or gluten-free diets with simple swaps.

Whether you use garden-fresh beans or thawed frozen ones, Broad Bean Skinnyjacks are a flavourful, protein-packed way to make the most of seasonal or surplus produce — zero waste, maximum taste. Serve them hot with yoghurt dip, fresh salad, or wrapped in flatbread for a delicious and healthy meal.

TIPS

• If you’re not so keen on a lemony taste, use less juice, making up the difference with water.
• The thickness of the Jack depends on the age and moisture level of the beans; the younger the bean, the more moisture it contains, and the softer its skin, as is the case with humans. Nature will make every mix different, so, as with many recipes, it’s a matter of getting a ‘feel’ for the texture.
• If you’ve a too-busy lifestyle, make a large batch and freeze either the formed patties or the raw mixture so you can defrost and cook a batch any time. OR, cook a double batch now, and store the spare Jacks in the fridge for a day or two, or freeze them for an instant meal later on.
• Some cooks like to peel the skin off the individual beans themselves. This takes dedicated time, but the result is a very smooth mixture that will bind easily, allowing each Jack to be skinnier. Conduct an experiment on a test run to determine the optimal moisture balance, recognising that without the fibre, the instantly accessible protein in peeled beans will cause the mix to bind more easily. Use a grainy flour to ensure at least some fibre, as this method makes smooth, not chunky, Jacks.
• Adjust the amount of seasonings to suit your taste. Chilli is optional.
• Don’t forget to try some cold the next day. And they make a great picnic treat!

Broad Bean Skinnyjacks

Innes Hope

Tasty, flat fritters bursting with fresh bean flavour. A cross between falafel and mini patties, they’re perfect for using fresh or thawed broad beans — even older garden beans — for a zero-waste, delicious treat

Print Recipe Pin Recipe

Course Main Course

Servings 2 servings

Ingredients

  

1x2x3x

• ¼ cup lemon juice see tips above
• 2 cups fresh raw broad beans or thawed from freezer
• ½ tsp salt or low salt optional
• ½ tsp ground coriander (cilantro)
• ½ tsp ground cumin
• ¼ tsp ground chilli or cayenne or less to taste
• ¼ cup wholegrain flour of your choice

Instructions

 

• Put everything except the flour into a food processor, and process until the mix pulls together with an even, thick, ‘paste with finely-chopped chunks in it’ look. It takes a while, so rest the machine between bursts, scraping the sides into the mix.
• When it looks ready, set a frypan on low heat, (I use non-stick, no oil, though visitors prefer them lightly fried). Mix the flour in.
• To make a ‘test’ Jack, press some mixture into ¼ or 1/3 cup measuring cup, then ease it into the pan by hand. Flatten with a spatula to approx 1 cm. Cook gently on a low heat until the mix is set, then flip it over to cook side two. It should hold together, with only a small amount of crumbling or cracks.
• If your test Jack turns out too crumbly, add a little more flour to the mixture. When they’re binding well enough, cook the batch, popping them in the oven to keep warm until they’re all cooked. Serve with a sauce, pesto or relish of your choice. They’re wonderful eaten cold too! – including the next day.

Keyword plant-based, skinnyjacks, vegan, wfpb

Tried this recipe?Let us know how it was!