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Falafel Scotch eggs

Falafel Scotch eggs

Serves

4

Prep: 

20 mins

Cook: 

25 mins

Average: 4.3 (8 votes)

Ingredients

  • 6 British Lion eggs
  • A dash of vegetable oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp chilli flakes
  • 2 (400g) cans of chickpeas
  • 3 tbsp chopped fresh coriander
  • 150g fresh wholemeal breadcrumbs
  • 2 tbsp sesame seeds
  • Vegetable oil for frying

Method

  1. Heat a small frying pan, add the oil, onion and garlic and fry for 4 minutes until soft. Add the spices (ground cumin, ground coriander and chilli flakes) and cook for 30 seconds.
  2. Tip the onions into a food processor with the drained chickpeas, fresh coriander, half the breadcrumbs and one egg. Blitz until a rough paste forms.
  3. To boil the eggs, place them in a small pan, cover with cold water, add a pinch of salt and place the pan on a high heat. When the water is almost boiling, gently stir the eggs and boil for 7 minutes.
  4. Drain the eggs, cool them under cold running water. When cool enough to handle, tap the shells all over and peel away. Cool.
  5. Divide the chickpea mixture into four. Flatten a quarter of the mixture in your hand, place an egg in the middle, and then wrap it around the egg, firming it to make a neat oval shape. Repeat with the other eggs.
  6. Scatter the remaining breadcrumbs on a plate with the sesame seeds. Beat the remaining egg then pour into a shallow dish.  Dust the boiled eggs with a little flour; roll in the beaten egg, then the breadcrumbs until evenly coated.

You can deep-fry or bake the eggs

To deep-fry:

  1. Heat the oil in a deep fat fryer to 170C, then add the eggs two at a time and fry for 5 minutes, turning until golden all over.
  2. Remove with a slotted spoon and drain on kitchen paper.

To oven bake:

  1. Brush the eggs with olive oil and place in a baking tray.
  2. Bake at 200C/Fan 180C/Gas Mark 6, until golden and crisp, turn half way through cooking.

Serve the eggs warm or cold with salad leaves.