Falafel Scotch Eggs – Snacking with SelkiesThese falafel scotch eggs balance the earthy warmth of cumin and coriander with the brightness of fresh cilantro and green onion. 8 Scotch Eggs can be halved for serving, providing 16 pieces to enjoy. Consider serving over a bed of baby spinach or similar for an appetizing salad.
Servings Prep Time
8Scotch Eggs 30minutes
Cook Time
10minutes
Servings Prep Time
8Scotch Eggs 30minutes
Cook Time
10minutes
Ingredients
For the falafel coating
Instructions
To prepare the eggs
  1. Set 8 eggs in a pot of cold water. Bring to a boil. When it reaches a full boil, set timer to 5 minutes. Remove and set in cold water to cool down.
To prepare the falafel coating
  1. Cook the onion, garlic, coriander and cumin in the oil until very soft.
  2. Add to the bowl of a food processor, along with the chickpeas, green onion, fresh cilantro, egg and salt. Pulse into coarse mixture (everything is chopped but it’s not a smooth paste). Scrape once or twice. Stir in the breadcrumbs and divide into 8. You can use a scale if you’d like.
  3. Peel the eggs. Press one section of the falafel coating until only about 1 cm thick. Lay the flattened falafel on your hand and lay the peeled, cooked egg on top. Press the falafel around the egg gently but with conviction. Work to seal all around. Roll in sesame seeds, pressing them on well.
For frying
  1. Preheat oil to 375F in a medium pot, making sure it goes 3″ up the sides. This can be done while the falafel coating is going around the eggs, but be careful not to forget about it and get the oil too hot!
  2. Fry in Falafel Scotch Eggs in batches for 2 minutes each, until deep golden. Slice in half and place on a platter or take as-is to a picnic. Note: Some of my eggs were runny because my oil got a little cool (take note – don’t rush this process!). At 375F, the Falafel Scotch Eggs come out crisp on the exterior and perfectly set on the interior. I recommend cooking a test one, then adjust frying time to your liking.
  1. Enjoy, with a view of the ocean and possibly some Selkies 😉
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Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only. This recipe and hundreds more from around the world may be found at www.GlobalTableAdventure.com.