I had a little cooking time last week, so I decided to try a recipe from the healthylicious food blog. At the moment I’m trying to watch what I eat for health and vanity reasons. According to the food tracking app I use, I don’t eat enough protein so I’ve also been trying to up my protein intake. I am a meat eater, but I seldom cook meat because it’s too much hassle. Although this is a vegetarian recipe (if you don’t wrap the eggs in prosciutto like I did), it’s pretty high in protein because of the eggs and chickpeas.

The recipe is available in full here. I didn’t make any changes apart from increasing it by 50% and swapping out some of the spices and herbs for what I had at home. I used mint instead of parsley, and paprika instead of cayenne pepper. I also used dried chickpeas rather than tinned. Oh, and I wrapped the eggs in slice of prosciutto before adding the falafel mixture. And added some sesame seeds to the breadcrumb coating. Hm, guess I made more changes than I thought!

While I did like this recipe, I would probably only make it again for a picnic or something. I need a more basic summer lunch recipe that’s closer to 30mins prep than a couple of hours. I think these would be nice with quails’ eggs too.


I would say these eggs are equally nice hot or cold. If I made them again, I would try reducing the boiling time of the eggs even more (I put the eggs into cold water, brought to the boil, turned off the heat and left in a covered pan for five minutes) to try and get a softer egg yolk. However, this would be even more of a terrifying roulette where you could end up with albumen all over your countertops. Cooking really is a pursuit only for the most extreme adrenaline junkie.

I served my eggs with a spinach, rocket, tomato and avocado salad. I also had a few tablespoons of my apple chutney to make it less dry. It would also be nice with some flavoured hummus, or beetroot dip to avoid chickpea overload.

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