Falafel baked egg cups

A one-of-a-kind baked breakfast starring your favorite Mediterranean street food.

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  • Yield: 12 egg cups
  • Prep time: 10 minutes
  • Cook time: 30 minutes

If you thought you can't have falafel for breakfast, think again! Here is a delicious muffin tin falafel recipe where I bake the eggs inside. It's a great brunch idea or for breakfast on the go. It is all topped off with a spicy sour cream sauce.

Ingredients

  • 2 15-ounce cans chick peas, drained
  • 1/2 cup chopped onion
  • 4 garlic cloves
  • 1/4 cup chopped parsley
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1/4 cup water
  • 2 teaspoons baking powder
  • 1 cup flour
  • 12 eggs
  • 1 tablespoon sriracha
  • 4 ounces sour cream
  • Chopped parsley

Directions

Start off by adding two 15-ounce cans of chickpeas (drained) into your food processor.

Add in 1/2 cup chopped onion, 4 cloves garlic, 1/4 cup chopped parsley, 1/4 teaspoon red pepper flakes, 1/2 teaspoon black pepper, and 1 teaspoon sea salt.

Mix it all together. Scrape down the sides of your food processor, as needed.

Add in 1/4 cup water and puree it again.

Then add in 2 teaspoons baking powder and 1 cup flour. Mix it all together.

Grease the cups of a standard 3x4, 12-muffin tin. Add a little bit of the falafel mixture to each cup on the muffin tin. Take a spoon and form each into a little cup. This will be your egg basket. You can use your finger to press it around.

Prebake the falafel cups at 375 degrees for about 20 minutes. When you take them out, you should be able to see the cup has kind of pulled away from the sides. You should be able to easily move each around in its spot. You'll also want to see the top edges have become a little crispy. If they aren't crispy yet, the falafel cup won't hold up.

Gently add one egg to each cup. Try not to break the yolks.

Put the muffin tin back in the oven for about 10 minutes at 375 degrees Fahrenheit.

Now it's time to make the spicy dressing for this egg dish. Add 1 tablespoon Sriracha to 4 ounces of sour cream and mix together thoroughly.

Once your egg cups are done baking, remove them from the muffin tin and plate. Then top with the spicy sour cream. Add a little bit of parsley and you're good to go.

Related Topics: Breakfast, Mediterranean

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