Falafel Scotch Egg with Truffle Tahini & Hummus

Ease of Preparation: Medium

Yield: 6 servings

All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode.

We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.

Ingredients:

For the Falafel Mix

• 426 grams soaked chickpeas
• 3 cloves garlic
• 1/2 white onion
• 1 cup cilantro
• 1 cup parsley
• 1 cup fresh mint
• 1 tsp cumin
• 1 lemon
• 1 tsp salt
• 2 tbs chickpea flour
• 1/2 tsp baking powder
• Oil for frying

For the Eggs

• 6 medium eggs
• 1 tablespoon white vinegar
• Boiling water
• Ice for an ice bath

For the Truffle Tahini

• 1/2 cup tahini paste
• Ice water as needed (about 1 cup)
• 1 tbsp black truffle paste
• 1 tsp kosher salt
• 2 tablespoons lemon juice

For the Hummus

• 1 (15 oz) can chickpeas rinsed and drained
• 1/2 tsp baking soda
• 1/4 cup lemon juice
• 1 large clove garlic
• 1/2 tsp kosher salt
• 1/2 tsp ground cumin
• 1 tablespoon extra-virgin olive oil

For Garnish

• Watercress

Method:

For the Eggs

1. Place a pot of water on the stove over high heat and add white vinegar. Once the water is boiling add in your eggs and cook for 6 minutes. Immediately place eggs into an ice bath to stop cooking.
2. Peel eggs and set aside.
3. Place a pot of oil on the stove and heat to 350F.
4. Make your falafel mix: in a food processor add all ingredients and blend, making sure not to form a smooth paste. There should still be some texture.
5. Wrap your falafel mix around each individual egg until fully covered (Do this carefully to not break the eggs). Wrap eggs using plastic wrap to fully seal, then remove to fry.
6. Deep fry your scotch eggs for about 2 minutes until the falafel mix is golden brown.

Make the Hummus

1. Add all ingredients to food processor, blend until smooth.

Make the Tahini

1. Add ingredients to a bowl.
2. Whisk gradually, adding more cold water if needed.
3. The mixture will start off looking split until whisked enough and enough cold water has been added.
4. Serve Scotch eggs on bed of hummus drizzled with truffle tahini.
5. Garnish with fresh watercress.