Falafel Scotch Eggs with Radicchio & Herb Salad


Serves 4

4 eggs, plus 1 extra, lightly whisked ½ cup flour

1 cup breadcrumb­s Vegetable oil, to shallow-fry 1 radicchio, leaves separated

1 cup flat-leaf parsley leaves

½ cup mint leaves

1 tbsp balsamic vinegar

1 tbsp olive oil

Greek yoghurt, to serve


400g can chickpeas, rinsed, drained 400g can cannellini beans, rinsed,


1 tbsp tahini

1 tbsp plain flour

1 tsp ground cumin

1 tsp allspice

½ cup flat-leaf parsley leaves

2 tsp harissa paste


1 tbsp toasted sesame seeds 2 tsp sumac, 1 tsp dried thyme 1 tsp dried oregano leaves

To make za’atar, combine all ingredient­s in a bowl and season, then set aside.

Boil eggs in a saucepan of seasoned boiling water 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, then 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, extra 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.

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