Egyptian Falafel Recipe

Soft-boil eggs

Bring a medium pot of water to a gentle boil. Carefully add 8 large eggs and boil for 6 minutes for a runny yolk with slightly set whites. Immediately transfer eggs to an ice water bath (2 cups ice water) and cool for 5 minutes. Peel gently and set aside at room temperature. Keep yolks runny but whites set.

Drain the 2 cups of soaked chickpeas well and pat dry with paper towels. Do not use canned chickpeas — the mixture must be made from soaked dried chickpeas for texture and binding.

In a food processor, combine drained chickpeas, 1 medium chopped onion, 3 garlic cloves, 1 cup parsley, 1 cup cilantro, and 2 tbsp dill (if using). Pulse in 8–10 short bursts until the mixture is coarse and grainy but holds together when pressed. Do not over-process into a paste.

Transfer mixture to a bowl and season with 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp black pepper, 1.5 tsp salt, and 1 tsp baking powder. Add 1/4 cup flour and mix thoroughly. Chill the mixture in the refrigerator for 30 minutes to firm up; this makes wrapping easier.

Divide the chilled falafel mixture into 8 equal portions (about 3 tbsp mixture each). Keep them on a tray.

Flatten one portion in your palm into a disc about 2.5–3 inches wide and 1/4-inch thick. Place one peeled soft-boiled egg in the center. Gently cup the falafel mixture around the egg, sealing seams and smoothing so the egg is fully encased. Roll gently to form a compact ball. Repeat with remaining eggs and mixture.

If the mixture is too sticky to handle, wet your hands lightly with cold water or dust the mixture with a bit more flour. Return formed balls to the refrigerator for 15 minutes to firm prior to frying.

Pour about 3–4 cups vegetable oil into a heavy-bottomed pot or deep skillet to reach a depth of ~2 inches. Heat the oil to 350°F (175°C). If you don't have a thermometer, test with a small piece of falafel — it should sizzle and brown within 30–40 seconds.

Fry the falafel-wrapped eggs in batches, 2–3 at a time so they don’t crowd the pot. Cook for 3–4 minutes, turning gently, until evenly golden brown and crisp. Use a slotted spoon to transfer to a paper towel–lined tray to drain. Keep warm in a low oven (200°F/90°C) while frying remaining batches.

While chilling the falafel mixture or frying, preheat oven to 425°F (220°C) or heat a large oven-safe skillet over medium-high heat. Toss 1.5 lbs diced potatoes with 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, 3/4 tsp salt, and 1/2 tsp black pepper until well coated.

Spread potatoes in a single layer on a rimmed baking sheet or in the hot skillet. Roast for 25–30 minutes, turning once halfway, until crisp and golden. Sprinkle with 2 tbsp chopped parsley before serving.

In a medium bowl combine 2 diced tomatoes, 1 diced cucumber, 1/2 small diced red onion, 1/4 cup chopped parsley and 1 tbsp chopped mint (if using). Dress with 2 tbsp lemon juice, 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Toss and taste-adjust seasoning. Keep chilled until plating.

Whisk 1/2 cup plain yogurt (or tahini sauce) with 1 tbsp lemon juice, 1 minced garlic clove and 1/4 tsp salt. Thin with a tablespoon of water if needed. Transfer to a small bowl and sprinkle optional 1/2 tsp sumac on top.

To serve: place a mound of cumin home fries and a scoop of Salata Balady on each plate. Place 2 falafel-wrapped eggs per serving atop or beside the fries. Drizzle with yogurt/tahini sauce and sprinkle extra chopped parsley or sumac. Serve immediately so the egg yolk remains gooey when cut.