Making a Substantial Meal out of a Falafel Egg

17 December 2020

There has been heated debate in the UK recently over whether or not a Scotch egg (a boiled egg covered with sausage meat and breadcrumbs) could be considered to be a “substantial meal”, a status that would allow pubs in parts of the country affected by COVID-19 restrictions to serve alcohol alongside this hearty snack.

This has inspired Knidos Cookery Club to try out its own test to see if the Scotch egg’s vegetarian cousin, the falalfel egg, makes for a substantial meal or a light snack. We first came across this combination in Harissa, a Middle Eastern restaurant in Almaty, Kazakhstan. Unfortunately, the falafel covered egg arrived after many other courses had been served and it did prove to be too substantial for dessert.

To test the theory again, we knocked up a batch of millet falafel mix, boiled some eggs and then combined the two and baked them in the oven. The result was indeed quite a substantial feast, so feel free to accompany your falafel egg with a glass or two of your favourite tipple!

Ingredients (makes 4 falafel eggs)

  • four eggs
  • 150 g millet
  • 300 ml water or vegetable stock
  • 25 ml olive oil
  • one small onion
  • one garlic clove
  • one bunch of parsley
  • one teaspoon cumin
  • one teaspoon coriander
  • one teaspoon chilli powder

Method

  • Rinse and then soak the millet in a pan for four hours. Drain the millet and put to one side.
  • Boil the eggs for five minutes and then allow to cool completely.
  • Fry the finely chopped onion, minced garlic and spices in the olive oil for 10 minutes over a medium heat. Reduce the heat to low and stir in the millet. cover with water or stock and bring to a boil. Simmer until the liquid is absorbed. Stir regularly as the millet will stick to the bottom of the pan if not watched carefully.
  • Finely chop the parsley, both leaves and stalks and mix into the cooked millet.  When the millet has cooled, peel the eggs and then form the falafel mix evenly around the egg. Place on a baking tray and oven bake for 20 minutes at 200 c or until the falafel case turns a golden-brown colour.
  • Serve with salad and sauces of your choice. These falafel eggs will keep in the fridge for a few days. 

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