Crispy Falafel Scotch Egg Fusion

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East meets West in an inspirational mashup that will transport your tastebuds to the other side of the world. The second in our series of sensational, Dubai-inspired dishes, these fusion falafel scotch eggs are every bit as irresistible as the traditional alternative, with a subtly spiced twist that takes them to the next level. Picnics will never be the same.


  1. Soak dried chickpeas overnight at room temperature in plenty of water. Drain and dry very well, then place in a bowl of a food processor with the parsley, coriander, cumin, coriander, Aleppo pepper, black pepper, 7 spice garlic, onion, gram flour, baking powder and salt. Pulse until the mix just holds together (you may have to do this in two batches depending on the size of your food processor).
  2. Remove half the mixture then blend the rest until it forms a paste. Mix the two falafel mixes together in a large bowl - the paste should act as a binder for the chunkier mix. 
  3. Dip your eggs in flour, then coat in the falafel mix to form 6 large balls. Roll the egg in sesame seeds and repeat with remaining eggs.
  4. Fill a large sturdy pan a third of the way with vegetable oil and heat to 170°C. Fry your eggs a few at a time until they are crisp and golden, about 5 mins. Serve immediately with your sauces!

In partnership with Dubai Tourism.