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Falafel Scotch Eggs

Falafel Scotch Eggs is a delicious Middle Eastern vegetarian version of our very own English scotch eggs. Definitely the best of two worlds. Egg coated with herby falafel and then deep fried until golden brown makes perfect snacks.
Prep Time20 mins
Cook Time10 mins
Soaking8 hrs
Course: Appetizer, Breakfast, Snack
Cuisine: Egyptian, Mediterranean, Middle Eastern
Keyword: crispy egyptian falafel, falafel scotch eggs, fava beans falafel, gluten free falafel recipe, gluten free recipes, scotch eggs recipe, vegetarian scotch eggs
Servings: 4 people
Author: Arpita@Gastronomic Bong

Equipment

  • deep frying pan
  • mixer grinder
  • Large bowl
  • Sauce pan

Ingredients

  • 5-6 Eggs (free range) hard boiled and peeled
  • 1 cup Dried split Fava beans or Dried Chickpeas washed and soaked overnight (I have used Fava beans)
  • 1 small Onion roughly chopped
  • 2-3 small Garlic cloves roughly chopped
  • 1/2 cup Coriander leaves washed and roughly chopped
  • 1/4 cup  Parsley washed and roughly chopped optional
  • 3-4 Spring onions/scallions  washed and roughly chopped
  • 1 1/2 tsp Coriander powder
  • 1 tsp Cumin powder
  • 1/4 tsp Baking soda
  • Pepper as per taste
  • Salt to taste
  • Veg Oil/sunflower oil for deep frying

Instructions

  • Wash and soak the dried chickpeas or split fava beans overnight or at least 6-8 hours. Drain the chickpea fava beans and keep it aside in a large bowl.
    egyptian falafel recipe
  • Add chopped onion, coriander, parsley, spring onions, garlic, coriander powder, cumin powder to the fava beans and mix every thing well with a spoon.
    egyptian falafel recipe
  • Now tip in the mixture in a food processor and pulse it repeatedly, scrap it from the sides and pulse again until you get a fairly smooth dough but not a fine paste. (try making a small ball or patty if it holds up perfectly and does not fall apart, the dough is ready).
    egyptian falafel recipe
  • Heat oil in a large pan on medium heat around 350 F.
  • Remove the mixture in a bowl. Now add salt and pepper and baking soda and mix it well. 
  • Now divide the mixture into 5 or 6. Then slowly shape them into patty. If you're finding the mixture is too moist, stir in a teaspoon of breadcrumbs or flour and test again.
  • Take one patty and flatten it out to 5-6 mm thickness. Place the egg in the centre of the patty and slowly enclose the egg in the falafel. Make sure the entire egg is covered and there are no cracks in them.
  • Continue with the same process with the rest of the eggs.
  • Deep fry the falafel eggs in batches for 3-4 minutes till crisp and golden. Remove and drain on paper towel.
  • Serve them hot or cold with some ketchup or tahini sauce.