A poached egg nicely rounds out this falafel meal, providing protein and a delicious sauce thanks to the runny yolk. Quinoa falafel is a delicious choice, but your favorite chickpea-based falafel recipe will work, too.
1 (7-ounce) box quinoa falafel, or the prepared falafel batter of your choice
2 tablespoons olive oil
4 eggs
1 cup parsley leaves, roughly chopped
1. Use the prepared falafel batter to form patties approximately 1-inch thick.
2. Heat the olive oil in a skillet, and cook the patties until cooked through and crisp on the outside. Set aside.
3. Fill a large saucepan with water and bring to a light simmer over medium heat. Crack 1 egg at a time into a small cup, and then tip the egg into the boiling water. Poach the egg for 2 to 3 minutes for a very soft yolk, or 4 to 5 minutes for a firmer yolk. Remove from the water and repeat with remaining eggs.
4. To serve, place falafels on a plate, top with a poached egg, and sprinkle with parsley.
Recipe and photo courtesy Al Wadi Al Akhdar.
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