No votes yet
Active time
15 minutes
Total time
25 minutes
4 servings
Serving Size
1 serving

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


Calories: 470
Total Fat: 28g
Saturated Fat: 4.5g
Sodium: 760mg
Carbohydrate: 37g
Fiber: 8g
Sugar: 7g
Protein: 18g

Yield: 4 servings

Serving Size: 1 serving

Review this Recipe