Thursday, September 15, 2016

Falafel Scotch Eggs

Falafel Scotch eggs
Falafel Scotch eggs with tahini sauce
I am hooked to falafels now. It's so much about the eating as in the making. My son loves Middle Eastern dishes and not a crumb goes to waste! One good thing is that chickpeas are so often used in my kitchen that any dish with this ingredient gets made. A few years ago I'd have given it a miss and would have settled down to good old pakodas...Ready-made chickpea flour with additions that are always ready in every Indian kitchen.:) But I'm so glad that blogging has created this interest to learn more and in the process even find out similarities in cuisines that's half a world away.
Coming back to this recipe, the ones with eggs were something I hadn't tried before.

The eggs:

6 eggs
Place the eggs in a pan of water. Let it come to a boil. After 5 minutes, switch off the flame and transfer the eggs to a bowl of iced water in order to stop the cooking process. Shell and set them aside.
Falafels: 
250 grams chickpeas/Kabuli chana (soaked overnight)
4 tbsp all-purpose flour
2 medium onions, peeled and chopped
Freshly grated black pepper, as per taste
1 tsp baking powder
Salt to taste
3 cloves of garlic
1 tbsp cumin seeds, toasted and coarsely ground
1 bunch of coriander leaves and stems, chopped
3 green chillies (optional)
Vegetable oil to fry
 
Method: 
Drain the chickpeas and coarsely grind them in the mixer. I added the salt, garlic, chillies and pepper as well.
Remove and transfer contents to a bowl.  
Season with salt and add the baking powder, all-purpose flour and the chopped leaves and stems of coriander. Throw in the chopped onions and mix well.
Take a walnut-sized ball of this doughy batter and place one egg in the centre and cover with the mixture until no white bit is seen.
Heat enough oil in a kadhai. Gently drop a teaspoon of the mix in the oil to test whether it holds its shape or breaks. 
Tested one in the hot oil. It remains intact and I'm good to go...
Add one falafel egg ball and fry on a medium flame so that it is evenly cooked, turning once or twice for even browning.
Remove with a slotted spoon and drain on absorbent paper.
Repeat till all the falafel egg balls are fried.
Snack on these when still warm dipping them into a sauce.

There are other additions in falafel Scotch egg recipes. You could use breadcrumbs and an egg in the mix. But since the batter held and did not give away, I went ahead as I did with the regular falafel recipe. The balls remained intact without showing any signs of disintegrating in the kadhhai.
Whereas the eggs are supposed to be runny I somehow couldn't achieve this despite checking the time while cooking them.:( 
Not all of the batter was used. I'll finish it off by making the regular ones.

I made tahini sauce that goes very well with these falafel Scotch eggs.
100 grams white sesame seeds
Salt to taste
Olive oil
2 cloves of garlic
In a tawa, toast the sesame seeds till they give out a nutty flavour. Make sure the seeds do not burn as this makes them acrid.
Set aside to cool.
Blitz all the ingredients in a grinder. Adjust the oil to the  consistency that you prefer.
Before serving, you could scatter chopped herbs on top of the sauce.
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