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.
Total Fat: 28g
Saturated Fat: 4.5g