Recipes
Date posted: 20/09/2022
Ingredients
| Medium fresh eggs (chilled) | 8 eggs |
| Dairy Greek style yoghurt (chilled) | 30g |
| Sea salt | 6g |
| Chickpeas in water | 400g |
| Panko breadcrumbs | 60g |
| Cracked black peppercorn | 5g |
| Extended life vegetable oil | 20ml |
| Ground coriander | 15g |
| Ground cumin | 20g |
| Natural breadcrumbs | 200g |
| Plain flower | 40g |
| Sesame seeds | 60g |
| Extra virgin olive oil | 25ml |
| Coriander (chilled) | 15g |
| Cress micro parsley (chilled) | 10g |
| Fresh lemon juice (chilled) | 40ml |
| Garlic (pre-packed, chilled) | 15g |
| Parsley (flat, chilled) | 40g |
| Red onion (chilled) | 50g |
| Spring onion trimmed (chilled) | 1 onion |
Method
- Put 8 of the eggs into a pan of cold water. Bring the water to the boil and cook for 5 minutes. Quickly lift the eggs out of the pan and plunge them into a big bowl of cold water to cool off.
- Once the boiled eggs have cooled enough, peel off the shells.
- While the eggs are cooling, put the oil, onions and garlic into a frying pan and gently fry until they are soft and just starting to turn golden. Then add the spices and fry for a few more minutes.
- Tip into a food processor and whizz to a paste, before adding the chickpeas and coriander leaves and pulsing until they are finely chopped (but not pasty!)
- Beat the remaining egg with a fork, and then stir the wholemeal breadcrumbs, flour and beaten egg into the chickpea mix along with a good amount of seasoning.
- Divide the mixture into 8. Take a portion at a time and flatten between your hands. (Rub your hands with a little more oil if it’s sticking to your fingers too much). Roll 1 of the peeled eggs in a little flour, and shake it off to remove excess. Then wrap the falafel mixture around it, moulding it to completely cover the egg and squishing it together gently so that it seals.
- Repeat this process to each of the boiled eggs. Tip the panko or dried breadcrumbs onto a plate and mix in the sesame seeds.
- Roll each egg in the breadcrumb mix to coat. These can be made 1 day ahead if they are loosely covered with cling film and chilled.
- Get a large, deep saucepan and half-fill it with oil. Or alternatively use a deep-fat fryer. Heat until a bit of bread browns in about 30 seconds. Add a couple of eggs at a time and fry, turning the eggs, until they become golden and crisp. This should take around 2 minutes.
- Once fried, lift them onto kitchen paper to drain whilst you cook the rest of the eggs in batches.
- Finally, season with a little more salt and serve them up with a side or drizzle of Greek yoghurt, and garnish with some fresh coriander. They can be eaten either warm or cold.