Falafel Scotch eggs

Falafel Scotch eggs

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(5 ratings)


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Cooking time

Prep: 40 mins Cook: 15 mins

Skill level

Moderately easy


Makes 8

Combine two winning dishes in this picnic-friendly recipe of eggs coated in spiced, herbed chickpeas

Nutrition and extra info

Additional info

  • Easily doubled
  • Healthy
  • Vegetarian
Nutrition info

Nutrition per egg

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  • 9 large eggs
  • 1 tbsp olive oil, plus extra for rolling
  • 2 large onions, chopped
  • 2 garlic cloves, crushed
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 400g can chickpeas, drained
  • ½ small pack coriander, leaves only
  • 200g wholemeal breadcrumbs
  • 5 tbsp plain flour, plus extra for dusting
  • 25g panko or dried breadcrumbs
  • 3 tbsp sesame seeds
  • sunflower or vegetable oil, for frying

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  1. Put 8 of the eggs in a pan of cold water. Bring to the boil, cook for 5 mins, then quickly lift out of the pan and plunge in a big bowl of cold water to cool. Once cool enough to handle, peel.
  2. While the eggs cool, put the oil, onions and garlic in a frying pan. Fry very gently until really soft and just starting to turn golden. Add the spices and fry for a few mins more. Tip into a food processor and whizz to a paste, then add the chickpeas and coriander leaves, and pulse until finely chopped but not pasty. Stir in the wholemeal breadcrumbs, flour and final egg, beaten first with a fork, with a good amount of seasoning.
  3. Divide the mixture into 8. Take a portion at a time and flatten between your hands (rub your hands with a little more oil if it’s sticking to your fingers too much). Roll 1 of your peeled eggs in a little flour, shake to remove the excess, then wrap the falafel mixture around it, moulding it to completely cover the egg and squishing it together at the joins to seal. Repeat to cover all the eggs. Tip the panko or dried breadcrumbs onto a plate and mix in the sesame seeds. Roll each egg in it to coat. Can be made 1 day ahead, loosely covered with cling film and chilled.
  4. Get a large, deep saucepan and half-fill it with oil, or use a deep-fat fryer. Heat until a bit of bread browns in about 30 secs. Add a couple of eggs at a time and fry, turning, until really golden and crisp, about 2 mins. Lift onto kitchen paper to drain while you cook the rest of the eggs in batches. Season with a little more salt and eat warm or cold.

Recipe from Good Food magazine, April 2014

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pilchy's picture
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I have made these twice now in the last week (which is good going for me), they are absolutely delicious even though I'm not a vegetarian, I have to get in quick as my husband eats them all! Thank you for sharing a tasty recipe.

lauralaurafun's picture

I just made these and they were fab! I made double quantities as they are for an event....so this made things a bit laborious and messy but what else would you expect with a scotch egg recipe? Overall, really great. Could perhaps do with a bit more flavour in the falafel mixture so I might add some more herbs next time. Didn't have any panko breadcrumbs so just dried some normal ones out in the oven for a little while and this seemed to work fine.

wudgee's picture

Thank you so much for this lovely alternative of the scotch egg which I can't wait to try. Vegetarians need tasty and healthy alternatives to meat and this is fantastic. It clearly says 'vegetarian' and 'falafel' on the recipe which makes it very clear it's a vegetarian variety (which is what I wanted). I'll be able to use this for day trips and picnics in the summer, or with salad etc. I have saved and printed the recipe, many thanks. :-)

rick31's picture
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An excellent variation of the theme of the scotch egg. Next time I would roll the eggs in a little egg before coating with the panko and sesame in order to get a good coating. A great recipe for the lunchbox or to take on picnic/walking trips.

renard's picture

Are you serious? I came to this recipe as I thought it might give me some tips on how to make an even better scotch egg. Instead I get this watered down, miserable apology for a scotch egg recipe. Scotch eggs don't have chickpeas. There is no argument about that. A scotch egg has to have an egg snuggled in a sausage meat blanket. Not some vegetarian nonsense that renders the term 'scotch egg' impotent (I like chickpeas but not when they're usurping the proper ingredient). You're welcome to call it something else but this is NOT a scotch egg.

last edited: 10:34, 3rd Apr, 2014
bucketman's picture

Why don't you try another recipe instad...chip on shoulder

jburton's picture

wow calm down, They didn't say it was a meat scotch egg, Whats wrong with a bit of variety, I'm not anywhere near a vegetarian but I'm really looking forward to making these.

newcastleunited's picture

Well said.

kimindex's picture

Good grief. It's not made of Scottish people, either.

kimindex's picture

Try not to be so literal, renard, and think about why you're so resentful towards vegetarians. There are, obviously, lots of recipes available for traditional Scotch eggs so your concerns seem a little peculiar.

newcastleunited's picture

Good on you.

vegetarina's picture

Why on earth, then, would you have clicked on a recipe called "Falafel Scotch Eggs"?

newcastleunited's picture