makes
8
prep
30 minutes
cook
15 minutes
difficulty
Mid
makes
8
serves
preparation
30
minutes
cooking
15
minutes
difficulty
Mid
level
Ingredients
- 8 eggs
- 125 ml (½ cup) vegetable oil for pan frying
Falafel mix
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 400 g can chickpeas, rinsed and drained
- 200 g (1 ⅔ cups) besan (chickpea) flour
- 1 tsp baking powder
- ½ small bunch coriander stalks and leaves, rinsed well
- 1 egg
- 40 g (¼ cup) sesame seeds
Instructions
Bring a saucepan of water to the boil and carefully drop in the eggs. Once the water returns to the boil, set the timer for 4 minutes.
Have a bowl of iced water ready, and when the eggs are done, drop into the iced water and stand until cool. Drain and peel the eggs.
Meanwhile, to make the falafel mixture, place all the ingredients in a food processor and blitz until almost smooth, (I prefer to keep it a little chunky) then season with salt and pepper. Divide the mixture into 8, then shape into patties.
Working one at a time, lightly dust a boiled egg in besan flour. Place one of the falafel patties in the palm of your hand and press out until about 7 mm-thick. Place an egg in the middle and enclose in the falafel, making sure there are no cracks.
Heat 1 cm of oil in a large frying pan over medium heat. Cook the scotch eggs, turning carefully with tongs until golden all over. Drain on paper towel and serve warm or at room temperature.
Photography, styling and food preparation by china squirrel. Recipe courtesy of Joel Kenny of , Brisbane.
Tune into the SBS 2 Broadcast of Tropfest at 8:30pm on Sunday December 7.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
