Falafel Scotch Eggs with Radicchio & Herb Salad. Looking for something special to cook on the weekend? Breakfast, brunch, lunch or dinner this dish is a winner.
4 large fresh eggs
½ cup plain flour
1 egg, extra, lightly whisked
1 cup packaged breadcrumbs
vegetable oil, to shallow-fry
1 radicchio, leaves separated
1 cup flat-leaf parsley
½ cup mint leaves
1 tbsp balsamic vinegar
1 tbsp olive oil
Greek yoghurt, to serve
1 tbsp za’atar, to sprinkle (see recipe at end of method)
400g can chickpeas, rinsed, drained
400g can cannellini beans, rinsed, drained
1 tbsp tahini
1 tbsp plain flour
1 tsp ground cumin
1 tsp allspice
½ cup flat-leaf parsley
2 tsp harissa paste
Boil eggs for 6 minutes. Refresh under cold running water. Set aside to cool.
To make falafel mixture, place chickpeas, beans, tahini, flour, cumin, allspice, parsley and harissa in a food processor, process until smooth. Season. Divide mixture into 4 portions.
Peel eggs. Using wet hands, mould falafel mixture around each egg. Place on a plate and put in fridge to set.
Place flour, egg and breadcrumbs on separate plates. Roll each egg in flour, then dip in egg and roll in breadcrumbs.
Heat enough oil in a medium-deep frying pan to reach a depth of 2cm. Heat over medium-high heat.
Add 2 eggs and cook, turning, for 4-5 minutes or until golden brown and heated through. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat with remaining eggs.
Combine radicchio, parsley and mint in a large bowl. Toss.
Drizzle with vinegar and olive oil and divide among serving plates. Top with eggs and serve with yoghurt sprinkled with za’atar.
For za’atar, combine
1 tablespoon toasted sesame seeds, 2 teaspoons sumac,
1 teaspoon dried thyme
and 1 teaspoon dried oregano leaves. Season.