Boiled eggs wrapped in a falafel — a Middle Eastern finger food recipe
Over the past few years, falafel has become a popular street food in many cities across North America. Today, we're combining it with a British-style pub classic to create a tasty hybrid snack that's great for whenever you're on the go. This truly is fusion food at its best!
You'll need (for 3 Scotch eggs):
For the falafel:
- 2 green onions
- 7 oz drained chickpeas (from the can)
- 1 tbsp cilantro, chopped up
- 1 tbsp parsley, chopped up
- 1 egg yolk
- 2 garlic cloves, chopped up
- 1 tbsp olive oil
- 1 tbsp lemon juice
- ½ tsp cumin
- ½ tsp salt
- ½ tsp cilantro
- ½ tsp baking powder
- 0.7 oz flour
- 0.7 oz breadcrumbs
You'll also need:
- 3 eggs
- some flour
- oil for frying
- Add all of the ingredients for the falafel — apart from the baking powder, flour, and breadcrumbs — into a bowl and puree them until you have a nice even mixture. Now you can mix in the baking powder, flour, and breadcrumbs.
- Place a large tablespoon of falafel mix between two sheets of food wrap and press it flat using your hands.
- Boil the eggs for five and a half minutes. Once done, peel the eggs and turn them in the flour.
- Place an egg on the flattened-out falafel mix and use the food wrap to enclose it in the mixture, making sure there is no egg showing. Repeat this for the other two eggs.
- To finish, fry the eggs in oil.
If you don't want to eat the eggs right away, you can always heat them up later or have them for your lunch the next day. You can also make a larger batch of these reinvented scotch eggs for your next party buffet. Super!