How to make Falafel Scotch Eggs With Ver Juice Tahini

This recipe is from FoodFood TV channel & has featured on Hi Tea.

Main Ingredients : chickpeas, Eggs (अंडे)

Cuisine : Fusion

Course : Snacks and Starters

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Falafel Scotch Eggs With Ver Juice Tahini Recipe Card

Falafel Scotch Eggs With Ver Juice Tahini

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

For more recipes related to Falafel Scotch Eggs With Ver Juice Tahini checkout Falafel, Falafel, Thai Chilli Cakes, Chole Canapes . You can also find more Snacks and Starters recipes like Cheesy Spinach Khandvi, Lemon Pepper Chicken, Chicken Ball Sandwich, Cinnamon Hazelnut Muffins.

Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Difficult

Taste : Mild

Ingredients for Falafel Scotch Eggs With Ver Juice Tahini Recipe

  • chickpeas soaked overnight 1 1/2 cups

  • Eggs boiled and peeled 4

  • tahini paste 4 tablespoons

  • ver juice 1 tablespoon

  • green capsicum 1 medium

  • onion 1 medium

  • fresh mint sprigs 8-10

  • fresh parsley sprigs 5-6 + for garnishing

  • cumin seeds 1 tablespoon

  • garlic cloves 10-12

  • ginger finely chopped 1/2 tablespoon

  • cinnamon powder 1 teaspoon

  • Oil for deep-frying

  • thick yogurt 4 tablespoons

  • Salt to taste

  • roasted cumin powder 1 tsp + fo

  • Juice of ¼ lemon


Step 1

Deseed and cut capsicum into dices. Roughly chop onion and place both of these in a bowl. Roughly chop mint sprigs and parsley sprigs and add.

Step 2

Dry roast cumin seeds till fragrant. Remove from heat and cool.

Step 3

Take drained chickpeas in a grinder jar. Add garlic, ginger, cinnamon powder, 3 tbsps tahini paste, roasted cumin seeds, onion, capsicum, mint and parsley and grind into a coarse paste. Transfer the paste in a bowl.

Step 4

Coat the eggs with a thin layer of ground chickpea mixture.

Step 5

Heat sufficient oil in a kadai. Deep-fry the coated eggs till golden and drain on absorbent paper.

Step 6

To make ver juice tahini, combine yogurt, remaining tahini paste, salt, roasted cumin powder, lemon juice in a bowl. Whisk well. Add ver juice and mix well.

Step 7

Halve the scotch eggs.

Step 8

Spread ver juice tahini on a serving dish in a circular way. Place the halved scotch eggs on it, garnish with few parsley sprigs and a pinch roasted cumin powder. Serve immediately.