|Falafel Scotch eggs with tahini sauce|
Coming back to this recipe, the ones with eggs were something I hadn't tried before.
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.
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
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...|
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
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.