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

FALAFEL MIXTURE

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 leaves

2 tsp harissa paste

ZA’ATAR

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.