Falafel Scotch eggs

Falafel Scotch eggs

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(11 ratings)

Prep: 40 mins Cook: 15 mins

More effort

Makes 8
Combine two winning dishes in this picnic-friendly recipe of eggs coated in spiced, herbed chickpeas

Nutrition and extra info

  • Easily doubled
  • Healthy
  • Vegetarian

Nutrition: per egg

  • kcal404
  • fat26g
  • saturates4g
  • carbs29g
  • sugars3g
  • fibre5g
  • protein15g
  • salt0.7g


  • 9 large eggs
  • 1 tbsp olive oil, plus extra for rolling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 large onions, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, crushed
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 400g can chickpea, drained
  • ½ small pack coriander, leaves only
  • 200g wholemeal breadcrumb
  • 5 tbsp plain flour, plus extra for dusting
  • 25g panko or dried breadcrumbs
  • 3 tbsp sesame seed
  • sunflower or vegetable oil, for frying


  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.

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Comments, questions and tips

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Alice Walker's picture
Alice Walker
18th May, 2020
Brilliant recipe fairly quick and easy and tastes delightful. I switched out chicken eggs with quail eggs and the mixture made about 15. :)
21st May, 2016
Bit boring as is; needs twice the spices I reckon and a bit more falafel mix. I'd say make 7 rather than 8. Also, the panko doesn't stick, cause mix too dry, next time will try fewer breadcrumbs or larger eggs in the mix.
22nd Apr, 2015
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.
5th Sep, 2014
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.
27th Apr, 2014
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. :-)
7th Apr, 2014
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.
3rd Apr, 2014
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.
31st May, 2014
Why don't you try another recipe instad...chip on shoulder
jburton's picture
31st May, 2014
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.
2nd Aug, 2015
Well said.


itsmepotley's picture
26th Oct, 2018
Do you think it would be safe to make ahead and freeze (after frying)? Do you think that these could be oven baked... bit scared of deep frying!
goodfoodteam's picture
2nd Nov, 2018
Rather than freezing, we'd suggest chilling these up to a day ahead. Deep-frying is recommended. If you're worried about it, check out the following feature: https://www.bbcgoodfood.com/howto/guide/how-deep-fry-safely
Gilly Williamson
13th Aug, 2014
Have just made this recipe to include on a Ploughman's Lunch for a large number of people. I wanted something "non-meat", particularly not pork as we already intend to serve ham on the plate too. It has worked really well. My only comment would be that I probably made the blanket of falafel a bit too thick. It therefore needed a bit longer in the deep fat fryer as the mix next to the egg was a little underdone. They looked great though and a good size.
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