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Carrot, Coriander & Falafel Fritters with Cucumber Salad & Poached Eggs

Carrot, Coriander & Falafel Fritters with Cucumber Salad & Poached Eggs

  • cauldron-prep-icon


    20 minutes

  • cauldron-cook-icon


    10 minutes

  • cauldron-serves-icon


    2 - 3

  • cauldron-cuisine-icon


    Middle Eastern

A hearty breakfast or the perfect brunch. This Moroccan inspired recipe uses our tasty Moroccan falafels, a cucumber salad with a kick and soft poached eggs to give you a delicious alternative to the usual.

  • Prep

    20 minutes

  • Cook

    10 minutes

  • Serves

    Serves 2 - 3





  • For the falafel fritters

  • 1 pack of Cauldron Moroccan Spiced Falafel Bites

  • 1 carrot, grated

  • 10g fresh coriander, de-stalked and chopped

  • 2 spring onions, finely chopped

  • 1 clove of garlic, crushed

  • 4 tbsp gram flour, plus extra for dusting

  • ½ tsp sea salt

  • ½ tsp ground black pepper

  • 2 tbsp olive oil

  • 1 handful of fresh baby spinach

  • For the cucumber salad

  • ½ cucumber, chopped

  • ¼ red onion, finely chopped

  • ½ red chilli, de-seeded and finely chopped

  • ½ tbsp white wine vinegar

  • ½ tbsp lime juice

  • ½ tbsp extra virgin olive oil

  • Salt and black pepper to taste

  • For the poached eggs

  • 1 tbsp white wine vinegar

  • ½ tsp salt

  • 2-3 medium eggs, cracked into ramekins

  • Pinch of red chilli flakes


Crumble the falafels in a bowl. Add the carrot, coriander, spring onions, garlic and flour and stir until combined. Season to taste and mould the mixture into 8 round patties, approximately 1½ cm thick. Dust each patty with extra flour before frying.

To prepare the cucumber salad, assemble all the ingredients in a bowl and mix well. Cover until needed.

Pour the olive oil in to a frying pan and place on a medium heat. Add the patties to the pan and cook for 4-5 minutes on each side, until golden. Remove from the pan and set aside.

Meanwhile, for the poached eggs, bring a saucepan of water to the boil and add the white wine vinegar and salt. Once boiling, stir the water with a spoon to create a small whirlpool. Drop the eggs into the centre of the whirlpool one by one. Reduce to a low-medium heat and cook the eggs for 3 minutes. Remove from the pan.

To serve, place the fritters on a bed of baby spinach and cucumber salad and top with poached eggs and a pinch of chilli flakes.