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Falafel-Spiced Deviled Eggs Recipe

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Thanksgiving is just three weeks away.  Now would be a good time to start thinking about menu options.

Falafel Spiced Deviled Eggs

Like these Falafel-Spiced Deviled Eggs!  Traditionally a Middle Eastern food, falafel is a deep-fried ball made of ground chickpeas and flavorings like onion, garlic, herbs and spices.  They’re crunchy on the outside and tender on the inside.  Here, I’ve taken some of these elements and applied them to one of my favorite appetizers, deviled eggs.  The yolk mixture is prepared simply with hummus and fresh lemon juice.  The eggs are then topped with golden bread crumbs, aromatic falafel spice, and a scattering of torn mint and parsley.  Each deviled egg is just bursting with falafel flavor, and the crunch of the breadcrumbs resembles the crisp, outer shell of a deep-fried falafel.  This appetizer is truly a fun and tasty experience.

Each year, I like to serve an unexpected appetizer along with more traditional offerings.  Last year it was my Miso Deviled Eggs, and this year, I’ll be serving these Falafel-Spiced Deviled Eggs.  It’s the risky menu item that gets people excited and talking.  It’s also the thing they usually remember the most once Thanksgiving is over.  Continue reading for the recipe.

Falafel Spice Ingredients

Falafel Spice

I wish I could take credit for this genius falafel spice, but unfortunately, I can’t!  I saw this recipe in Bon Appetit magazine over the summer, and I’ve been obsessed ever since.  The spice mix is a blend of fresh garlic, sumac, red pepper, cumin, coriander and kosher salt.  It’s bold, aromatic and wonderfully spicy.  Aside from this deviled egg recipe, the spice can be sprinkled over hummus, roasted vegetables, chicken, fish, regular hard-boiled eggs, flatbread, pizza, and more!  I’m still finding new uses for it.

For Thanksgiving, I would recommend preparing this spice mix the day before.  It can be stored in the fridge for up to several weeks, but the flavor is best during the first couple of days.  The hard-boiled eggs and yolk mixture can also be prepared a day in advance.  The breadcrumbs can be made Thanksgiving morning, and the herbs should be chopped fresh.

I should also mention that the base of this recipe, egg + hummus + lemon, is amazing on it’s own.  If you want to take the simple route, just make hummus deviled eggs and top with a sprinkling of smoked paprika or cayenne pepper.

Falafel Spiced Deviled Eggs Ingredients

Falafel Spiced Deviled Eggs
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Falafel-Spiced Deviled Eggs Recipe

Falafel spice adapted from here.
Servings 4 servings
Author Brandon Matzek

Ingredients

For the Falafel Spice:

  • 2 garlic cloves, grated or minced
  • 1 teaspoon sumac
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 teaspoon kosher salt

For the Deviled Eggs:

  • 1 cup bread crumbs, preferably fresh
  • 2 tablespoons extra virgin olive oil
  • Kosher salt
  • 6 hard-boiled eggs, peeled and halved
  • 3 tablespoons mayonnaise
  • 3 tablespoons hummus
  • 1 tablespoon freshly squeezed lemon juice

Falafel Spice, for sprinkling

Torn mint, for sprinkling

Torn Italian parsley, for sprinkling

Instructions

  1. Start by making the Falafel Spice. Combine garlic, sumac, red pepper, coriander, cumin and kosher salt in a small bowl, stirring until evenly combined. Set aside.
  2. Cook breadcrumbs in olive oil in a medium skillet over heat until golden and crunchy (about 5 minutes), stirring occasionally. Transfer to a paper towel-lined plate and set aside.
  3. Separate the egg yolks from egg whites. Place the yolks in a medium bowl, and the whites on a large plate. Add mayo, hummus and lemon juice to the bowl with the yolks. Using a fork, mash and mix to combine. You don’t want any big chunks of yolk remaining. Season to taste with kosher salt.
  4. To serve, spoon or pipe the yolk mixture into the well of each egg white. Top each egg with a sprinkling of breadcrumbs and falafel spice (you'll have leftovers of both). Finish with a sprinkling of torn mint and parsley.

Recipe Notes

*Leftover Falafel Spice should be stored in the refrigerator. It's incredible sprinkled on hummus, salad greens, roasted root vegetables or on just plain hard-boiled eggs.

Here are some other Thanksgiving appetizer recipes on Kitchen Konfidence:

Deviled Eggs Three Ways

Deviled Eggs 3 Ways

Meat & Cheese Board

Meat and Cheese Board

Pickled Quince

Pickled Quince

Rosemary Spiced Mixed Nuts

Rosemary Spiced Mixed Nuts

Miso Deviled Eggs

Miso Deviled Eggs

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Reader Interactions

Comments

  2. Love this I’ve seen avocado added to deviled eggs before but hummus and lemon sounds so interesting! I always make candied bacon and jalapeno sriracha deviled eggs but this might be a *slightly* (much) healthier version to have on hand 🙂

    Reply

  3. I can never have too many deviled eggs in my life and these look rockin’! On a random note, there’s a bar in Maine that has a trio of deviled eggs that they rote. I remember they had a mac and cheese one that was great and a sweet potato deviled egg (topped with a marshmallow) that was actually really good.

    Reply

    • Me too! I feel like I’m always thinking up new deviled egg recipes :P. Those variations sound awesome! Especially the sweet potato one. I could see that working well with a little crispy sage on top too. A new local spot has chicken salad deviled eggs that I’ve been meaning to try.

      Reply

  8. I love deviled eggs and love falafel, so this is a win-win for me! I agree on a unique appetizer at a traditional holiday menu, we can’t have boring all the time.

    FYI, sumac is related to tree nuts, so if any guests have a tree nut allergy, it’s very possible that they could have an anaphylactic reaction to the falafel eggs! The scary thing is the fact that it’s more than likely that no one would know what caused it. Please share the info with anyone you know with nut allergies.

    Reply

    • Thanks Sabrina!! Kimchi Bacon Deviled Eggs were the original deviled eggs that I served at Thanksgiving. So good!!

      Reply

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