Falafel Scotch Eggs With Ver Juice Tahini

Ingredients list for Falafel Scotch Eggs With Ver Juice Tahini

• 1 1/2 cups chickpeas soaked overnight
• 4 Eggs boiled and peeled
• 4 tablespoons tahini paste
• 1 tablespoon ver juice
• 1 medium green capsicum
• 1 medium onion
• 8-10 fresh mint sprigs
• 5-6 + for garnishing fresh parsley sprigs
• 1 tablespoon cumin seeds
• 10-12 garlic cloves
• 1/2 tablespoon ginger finely chopped
• 1 teaspoon cinnamon powder
• for deep-frying Oil
• 4 tablespoons thick yogurt
• Salt to taste
• 1 tsp + fo roasted cumin powder
• Juice of ¼ lemon

Method

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.
2. Dry roast cumin seeds till fragrant. Remove from heat and cool.
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.
4. Coat the eggs with a thin layer of ground chickpea mixture.
5. Heat sufficient oil in a kadai. Deep-fry the coated eggs till golden and drain on absorbent paper.
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.
7. Halve the scotch eggs.
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.

Nutrition Info