We stopped by Chef Einat Admony's, of Balaboosta, Taïm and Kish-Kash, to make Falafel-Crusted Eggs with Tahini and Arabic Salad with Handsome Brook Farm eggs.
Prep time 30 minutes
Cook time 10 minutes
Yield: Serves or Makes 2
Preheat oven to 200°F. In a food processor, pulse chickpeas into coarse crumbs. Transfer to a sheet pan and bake until dried but not golden. Let cool, then transfer to a bowl and stir in chickpea flour, granulated onion, dry parsley, dry cilantro, cumin, coriander, granulated garlic, salt and pepper.
Meanwhile, prepare dressing: In a medium bowl, whisk all dressing ingredients until smooth, adding 1 tablespoon of water to thin out if needed.
Prepare salad: In a large bowl, toss all salad ingredients to combine, then set aside.
In a pot of swimming water, add 4 eggs and cook for 6 minutes. Transfer to an ice bath to stop cooking. Dry on a plate with paper towels. Beat remaining egg in a shallow bowl, and place flour in another shallow bowl. Coat cooled eggs in flour, followed by egg and chickpea mixture, then return to coat in egg and cover in chickpea mixture another time.
Heat 2 inches of oil in a medium saucepan to 375°F. Using a slotted spoon, add eggs and fry until golden, turning as needed, 1 minute. Transfer to a paper towel-lined plate to drain.
Toss salad with some of the dressing to coat, then season with salt. Divide between bowls and top each with a fried egg. Drizzle with more dressing, then serve.