Wednesday, March 19, 2014

What's for Dinner? Wednesday: Falafel Scotch Eggs and Radicchio


Happy What's for Dinner? Wednesday! As you may know I was in Australia last week for my little sister's wedding.  She was the most beautiful bride I've ever seen and we had a wonderful time! I have a few "snaps" (that's Australian for pics) over on Facebook if you want to check them out head here>>

While I was gone, I didn't have any time to cook! However, I did get to read some new health magazines and am excited to share with you a recipe I discovered while down under! It's not made with kangaroo (although I must say kangaroo meat is really delicious and healthy)!  Rather, it's the vegetarian dish, Falafel Scotch Eggs and Radicchio. The version I'm sharing has been modified from a recipe found in the March copy of MiNDFOOD magazine to make it even more healthy and easy.

If you've head of scotch eggs, you know they aren't normally vegetarian and aren't really Fit Armadillo approved! In fact, this dish that's from the UK is traditionally made by wrapping an egg in meat and frying it, but as you know I'm really not into frying things so I've cut out that step.

If you're a newsletter subscriber, you already got your list of ingredients for this meal on Monday.  When I made the recipe today, I found myself with a LOT of leftover ingredients even with the modifications I originally made so I've adjusted these in the list that follows. If you already bought all the ingredients listed in the newsletter, you'll have enough leftovers to double the recipe if you buy a second head of radicchio and four extra eggs.

If you are sad that you missed out on this week's newsletter, turn that frown upside down and become a part of the club by signing up HERE>>


Ready to try out this shiny new recipe with me?
Here are the ingredients you'll need to serve Falafel Scotch Eggs and Radicchio to yourself and three lucky guests:

5 eggs
1/4 cup + 1 tbsp flour
1/2 can chickpeas (200g)
1/2 can cannelli beans (200g)
1 tbsp water
1 tbsp ground cumin
1 tsp allspice
1/4 cup breadcrumbs
cooking spray
1 radicchio
1 cup +1/2 cup fresh parsley
1/2 cup mint leaves
1 tbsp balsamic vinegar
1 tbsp olive oil
Greek yogurt (topping)
Optional:
Oregano, thyme, and sesame seeds for seasoning

How to make your healthy, vegetarian version of scotch eggs:

Step One: Boil four of your five eggs for six minutes.  In case you haven't boiled eggs in a while and want to avoid embarrassment, you want to make sure the water is boiling before you add your eggs and start your timer.  Not that you'd make this mistake, but I recently did when I was really hungry and impatient and it wasn't pretty!

Step Two:  While your eggs are boiling, it's time to whip up your falafel coating.  You'll need 1/2 a can of chickpeas and 1/2 a can of cannelli beans.  Rinse each can before dumping the necessary amount into your food processor.  Add 1 tbsp each of water, flour, and cumin, 1 tsp of allspice, and 1/2 a cup of fresh parsley and processes the ingredients until they are smooth.  If your mixture gets stuck, add a little extra water.

Step Three: By now your eggs should be just about done. Take them out of the pot and rinse them off in cool water before removing their shells.

Step Four: Re-shell your eggs! Set up the following four small bowls to "re-shell" your eggs in tasty goodness: In bowl one add your recently processed falafel mix, in bowl two add 1/4 cup of flour, in bowl three whisk a raw egg, and in bowl four add 1/4 cup of breadcrumbs.  Take each egg one by one and coat it with the ingredients in each bowl.  When you're done you should have four eggs coated in falafel mix (use your hands to form the falafel around the egg so it sticks), flour, egg, and lastly, breadcrumbs.

Step Five: Cook up your covered eggs!  Spray a medium sized pan with cooking spray and heat it up over medium high heat. Add your eggs and continue to cook and turn them so that the outside is lightly browned (about 4 mins).

Step Six:  Add your finishing touches.  Make your radicchio salad by combining the radicchio with 1 cup of fresh parsley and 1/2 a cup of fresh mint before topping it with 1 tbsp of balsamic and 1 tbsp of olive oil.  Divide the salad among 4 plates and add 1 falafel scotch egg to each plate. Cut each egg in half and admire the interesting pattern that you've made.  Finish each plate off with a dollop of Greek yogurt and a sprinkle of sesame seeds, oregano, and thyme if desired.

And there you have 'em: Falafel scotch eggs! Did you try this recipe? Don't forget to stop by later tonight to see the final product and share your thoughts below: