Pub-Style Falafel Eggs

Crispy and delicious, it's no wonder these Pub-Style Falafel Eggs took home a recipe prize in 2015!


Cook Time: 5 Mins

Makes: 8


For the eggs:

10 large NC eggs, divided use

1 Tbsp. olive oil, plus extra for rolling

1 large onion, chopped

2 cloves garlic, chopped

1 Tbsp. cumin

1 Tbsp. ground coriander

1 (15-oz) can chickpeas, rinsed and drained

1/4 c. chopped Italian parsley

2 ½ c. whole wheat breadcrumbs

5 Tbsp. flour, plus extra for dusting

¾ c. panko crumbs

4 Tbsp. sesame seeds

Vegetable oil, for frying


Moroccan Harissa Sauce:

½ c. plain Greek yogurt

1 Tbsp. harissa paste

2 tsp. chopped thyme

½ tsp. grated lemon zest


Tahini Sauce:

1 clove garlic, minced

¼ tsp. salt

¼ c. tahini

2 Tbsp. fresh lemon juice

2 Tbsp. water

2 Tbsp. olive oil

1 tsp. minced Italian parsley

1/8 tsp. cumin

Pinch Aleppo pepper


Tzatziki Sauce:

¼ c. plain Greek yogurt

¼ c. sour cream

¼ c. peeled, grated cucumber, squeezed dry

½ tsp. minced garlic

1 ½ tsp. olive oil

1 ½ tsp. chopped fresh mint

1 ½ tsp. fresh lemon juice

½ tsp. grated lemon zest



Place 8 eggs in a saucepan filled with cold water to cover by 1 inch. Bring to a boil and cook 5 -6 minutes. Immediately plunge eggs into an ice bath and let cool completely. Peel eggs and set aside.

Heat 1 Tbsp. of oil in a skillet over medium heat and sauté onion and garlic until softened and beginning to color lightly, about 7 minutes. Add cumin and coriander and continue to cook an additional 2 minutes. Turn onion mixture into a food processor work bowl and process well. Add chickpeas, parsley, and 1 egg and pulse until finely chopped but not pureed. Stir in breadcrumbs, 5 Tbsp. flour, and salt and pepper to taste.

Divide chickpea mixture into 8 and flatten each into a large, flat disk. Roll each boiled egg in some flour and wrap chickpea mixture around each egg, enclosing completely. Beat remaining egg lightly in a shallow bowl and mix together panko and sesame seeds in a pie plate. Dip each wrapped egg in beaten egg, then panko/sesame seed mixture. Place on a plate and refrigerate until ready to fry.

Heat oil to 350° in a deep fryer or deep saucepan and fry eggs, 2 at a time, until golden and crisp, about 5 minutes. Remove from oil and drain on paper towels. Serve either warm or at room temperature with one or more of the sauces.


Harissa Sauce:

Mix together yogurt, harissa, thyme, lemon zest, and salt and pepper to taste in a small bowl.


Tahini Sauce:

Mash minced garlic to a paste with salt. Whisk together garlic paste and remaining ingredients until well combined. Serve at room temperature.


Tzatziki Sauce:

Combine yogurt, sour cream, cucumber, and garlic in a food processor work bowl and puree until smooth. Transfer to a bowl and fold in olive oil, mint, lemon juice, and lemon zest. Combine well and season to taste with salt and pepper.

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