Falafel Scotch Eggs with Ginger & Verjuice Tahini

Falafel Scotch Eggs
ScotchEggfinal1 Falafel Scotch Eggs with Ginger & Verjuice Tahini

Photography by Sarka Babicka

There are many schools of thought on the origin of the Scotch egg. Of the two most notable, the first claims it was invented by the London department store Fortnum & Mason in 1738 and the other claim is that it traveled from Persia to India with the Moghuls, where it is now known as nargisi kofta. In fact, a version of a kafta-encased egg appears in several volumes of Middle Eastern cookery books, including my upcoming cookbook. Anyone have any interesting historical information about the origins of the scotch egg?

Historical whispers aside, my idea of the perfect Scotch egg is a runny yolk and a crisp outer-fortification. Usually, Panko breadcrumbs would be used to create a crisp outer-layer but, what’s brilliant here is that the falafel mixture works to create that envious texture all on its own. The addition of ginger to the tahini is not at all traditional and quite unique in fact, but I find it really fits in with the tahini (tarator), which is traditionally paired with falafel. I really hope you’ll give this recipe a try, as I know you’ll enjoy this vegetarian version of the scotch egg as much as we do.

On another note, I’m thrilled with the positive response I’ve received regarding the Jewelled Kitchen cookbook cover. The design team over at DBP and I put a lot of time and effort into it. Also, a huge thanks to Lama Khatib Daniel -who’s also the talented artist behind my different website logo designs -for her input and support!


5.0 from 1 reviews

Falafel Scotch Eggs with Ginger and Verjuice Tahini
Prep time
Cook time
Total time
You can perpare the tahini dressing up to a day in advance (as and when you soak the chickpeas) to allow the flavours more time to develop and remove it from the fridge a few hours before serving, as I find it tastes better at room temperature. Verjuice can be found at most Middle Eastern grocers and you could also substitute it with white wine vinegar, cider vinegar, lime or lemon juice, though taste as you go because acidity of each ingredient varies. I recommend you add salt to the falafel mixture at the end to reduce moisture buildup.
Serves: 4
  • 250g/9oz/ 1 heaping cup dry chickpeas, soaked overnight
  • 3 tbsp tahini
  • 2.5cm/1in piece root ginger, peeled and grated
  • 1 garlic clove, finely chopped
  • (sea) salt and freshly ground black pepper
  • 5 tbsp verjuice
  • 1 onion, quartered
  • 2 garlic cloves, smashed
  • ½ green bell pepper, seeds removed
  • 3 tbsp roughly chopped mint leaves
  • 3 tbsp roughly chopped parsley leaves
  • 3 tbsp roughly chopped coriander leaves
  • 1 tsp allspice
  • ½ tsp cumin
  • 1 carrot, shredded
  • Vegetable oil, for deep frying
  • 7 medium eggs
  • Sea salt and Freshly ground pepper
  • Mixed leafy greens, to serve
  1. Cover chickpeas in plenty of water and soak for at least 6 hours and up to 24 hours. Meanwhile, add tahini, ginger, garlic and a pinch of salt to a bowl and slowly pour in the verjuice, whisking quickly as you pour. Add about 3 tablespoons of water to thin out consistency and more if required. Cover and transfer to the fridge.
  2. Once the chickpeas have finished soaking, drain them and leave them to sit in a colander for a couple of hours to air dry and remove as much moisture as possible, shaking the colander every once in a while. Alternately, a faster approach would be to use a salad spinner, if available. Add the chickpeas, close with the cover and spin 2-3 times until water is removed. Add the onion, garlic, bell pepper, herbs and spices to a food processor and whiz for 1-2 minutes till a paste forms. Pass this paste through a mesh strainer to remove excess liquid then return to the food processor with the well strained chickpeas and whizz for a couple of minutes or until you achieve a rough paste; not too smooth or the batter will fall apart during cooking. The consistency of the paste should be grainy with a shade of pistachio green. Mix in the shredded carrot. Remove the tahini dressing and bring to room temperature.
  3. Fill a large pot with plenty of water, a generous pinch of sea salt and place on high heat. Add 6 of the eggs and bring to a gentle boil. Once the water reaches a boil, cook the eggs for 4-5 minutes for soft boiled eggs (this will vary depending on the size of your eggs, climate and elevation) or longer for desired consistency. Fill a large bowl with ice water and once the eggs have finished cooking, drain them immediately and transfer them into the ice water to shock them which also makes peeling their shells easier. Leave them to sit in the ice bath for about 10 minutes before peeling.
  4. Preheat the deep-fat fryer to 190C/375F. Season the falafel mixture with salt and pepper to taste and then add in the remaining egg and mix well to combine. The addition of the egg here will help the mixture bind better around the cooked eggs. If you’re finding the mixture is too moist, stir in a pinch of breadcrumbs, flour or very fine burghul and test again. Flatten ⅙ of the falafel mixture into a very flat, thin patty. Gently enclose one of the peeled eggs in the falafel mixture making sure the entire egg is covered and the mixture is smooth. Dab your fingers in tiny amounts of water to help seal the mixture together, if you find it necessary. Repeat with the remaining eggs. Deep fry the eggs for 3 minutes till golden and crisp. Remove and drain on paper towel, serve them warm with the ginger and verjuice tahini. Serve with some mixed leafy greens, if you wish.



Facebook Comments:

23 Responses to “Falafel Scotch Eggs with Ginger & Verjuice Tahini”
  1. Zita Nagy (@ziziadventures) 24 March 2013 at 5:16 pm #

    Oh, yum! Vegetarian Scotch Eggs recipe from @Bethanykd – http://t.co/nQMXPM6dvs

  2. @astyrred 24 March 2013 at 6:04 pm #

    Falafel Scotch Eggs with Ginger & Verjuice Tahini http://t.co/eW7JKe4Lkb via @sharethis

  3. @bayareabites 24 March 2013 at 7:29 pm #

    Falafel Scotch Eggs with Ginger & Verjuice Tahini http://t.co/jeFqy9noRQ @Bethanykd via @davidlebovitz

  4. @duker 24 March 2013 at 7:56 pm #

    http://t.co/qUrJSlSaXu @juliaayelet @DavidKreitzer

  5. @vagrantcook 24 March 2013 at 9:31 pm #

    #Falafel Scotch #Eggs with Ginger & Verjuice Tahini http://t.co/Qdp9NGfXKJ

  6. @Gwenial 25 March 2013 at 3:26 pm #

    Falafel Scotch Eggs with Ginger & Verjuice Tahini http://t.co/Bm8flLRUmE via @sharethis OOOohhhh!!!! YES, PLEASE!!!!!!!!!!!!

  7. Angela 25 March 2013 at 3:38 pm #

    I’d never heard of falafel scotch eggs, then tried a recipe from Genevieve Taylor’s new book A Good Egg yesterday, and just as I’m posting a photo, I see your lovely recipe! Great eggs obviously think alike!!

    • Bethany 25 March 2013 at 3:59 pm #

      Hey there! As in Genevieve has a falafel scotch egg in her book? Hope you’re well!

  8. Chris Bourne 25 March 2013 at 3:57 pm #


  9. tastelebanon (@tastelebanon) 25 March 2013 at 5:11 pm #

    Falafel Scotch Eggs with Ginger & Verjuice Tahini http://t.co/FnGBUb94z5 – yes please @bethanykd #Lebanon #food

  10. @JesGearing 26 March 2013 at 5:22 pm #

    @MonicaShaw HOLY BEEJEEZUS did you see these falafel Scotch eggs??!! http://t.co/BngVoG3EZ1

  11. @smarterfitter 27 March 2013 at 10:02 am #

    Falafel scotch eggs. Enough said. http://t.co/8QUVQN1swZ (via @JesGearing) http://t.co/PoDrkIR3LO

  12. Rossella 27 March 2013 at 1:47 pm #

    I didn’t know Scotch eggs. Now I want to try them for sure.
    I can’t wait to browse your cookbook. The cover is so fabolous: colorful and full of energy.

  13. Angie@Angie's Recipes 28 March 2013 at 5:00 am #

    These look absolutely mouthwatering!

  14. @JoeAbiHayla 28 March 2013 at 11:09 am #

    RT @Bethanykd: My latest recipe on DKS is a falafel Scotch egg… Enjoy, it’s truly delicious! http://t.co/CQ3Sd7dFkd

  15. Darya 29 March 2013 at 8:20 am #

    What a wonderful, mouth-watering post. I love Scotch eggs, and I really like the idea of Falafel Scotch eggs. I have the recipe bookmarked, and will surely be trying it out at some point.
    As to the history of Scotch eggs, I don’t know much about it, but I read in Nawal Nasrallah’s Delights from the Garden of Eden that Eggs wrapped in meat existed in Medieval times, and she quotes al-Warraq’s 10th century cookbook to support the hypothesis. Apparently at that time, they were baked, not fried.

  16. Rambling Tart 29 March 2013 at 10:22 am #

    I’ve never had a Scotch egg in my life, Bethany, but I love your variation. 🙂 Tahini AND ginger AND falafel? Delish. 🙂

  17. Chris Bourne (@chrisriprecords) 2 April 2013 at 9:00 am #

    Sponsored by the Egg Team. http://t.co/scK4JRbFIz

  18. Regula @ Miss Foodwise 2 April 2013 at 9:04 am #

    Looking delish, would love on eof those right now!

  19. Jill 2 May 2013 at 5:15 am #

    I love falafel and this is a great combination, yum!

  20. Claudia ~ Food with a View 18 June 2013 at 1:34 pm #

    How lovely! The egg yolk is perfectly on point and the idea of a falafel dough around the eggs is most tempting – I say this both as a vegetarian and an addict to Oriental food. Thanks for the inspiration!

  21. Angel 9 September 2013 at 5:13 pm #

    I’m not that much of a internet reader to be honest but your sites really nice,
    keep it up! I’ll go ahead and bookmark your website to come back later on.


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