Pub-Style Falafel Eggs

For the eggs:
10 large NC eggs, divided use
1 Tbs. olive oil, plus extra for rolling
1 large onion, chopped
2 cloves garlic, chopped
1 Tbs. cumin
1 Tbs. ground coriander
1 (15-oz) can chickpeas, rinsed and drained
1/4 c. chopped Italian parsley
2 ½ c. whole wheat breadcrumbs
5 Tbs. flour, plus extra for dusting
¾ c. panko crumbs
4 Tbs. sesame seeds
Vegetable oil, for frying

Moroccan Harissa Sauce:
½ c. plain Greek yogurt
1 Tbs. harissa paste
2 tsp. chopped thyme
½ tsp. grated lemon zest

Tahini Sauce:
1 clove garlic, minced
¼ tsp. salt
¼ c. tahini
2 Tbs. fresh lemon juice
2 Tbs. water
2 Tbs. 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

Make the eggs: 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 and ice bath and let cool completely. Peel eggs and set aside.

Heat 1 Tbsp. 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 Tbs. 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.

Directions for Sauces

Make the Harissa sauce: Mix together yogurt, harissa, thyme, lemon zest, and salt and pepper to taste in a small bowl.

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

Make the 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.