Falafel Scotch Egg
Light, savoury and absolutely packed with flavour. You won't miss the meat in Eran Tibi's vegetarian Scotch egg.
30 mins prep, 30 mins cook
Serves 10
Ingredients
10 eggs
For the falafel
1kg chickpeas
1 bunch parsley
1 bunch coriander
5 cloves garlic
1 large onion, cut into chunks
3 spring onions
2 slices white bread, cut into small chunks
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp baking powder
Salt and white pepper to taste
For the yoghurt tahini
250g yoghurt
50g lemon juice
10g table salt
100g tahini
For the tomato relish
1kg chopped tomatoes
50g tomato paste
1/2 bunch dill
10 cloves garlic
1/2 bunch mint
1 onion
1/2 bunch parsley
Splash red wine vinegar to taste
Honey to taste
Method
1 For the falafel, soak chickpeas for 24 hours at room temperature if not using canned and boil eggs for 5 ½ minutes then place straight into ice cold water to cool.
2 Place all falafel mix ingredients in blender and blend until a fine mix then season with salt and white pepper to taste.
3 When eggs are cool carefully peel off the shell. Be careful not to damage the eggs. The fresher the eggs the better for this.
4 To build the scotched egg carefully cup approximately 100g of falafel mix around the egg. When fully sealed place falafel in frying oil at 170C for around 3-4 minutes or until golden and cooked through.
5 For the tahini yogurt, place all ingredients into a bowl and whisk until combined.
6 For the tomato relish, cook onion and garlic in olive oil until translucent, then add the tomato paste, honey and vinegar and cook for 5 minutes.
7 Add chopped tomatoes and herbs and cook down until thick and sweet, season with salt and pepper then mix in a blender.
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