Falafel Scotch eggs

Falafel Scotch eggs

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(8 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
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Ingredients

  • 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
    Onion

    Onion

    un-yun

    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

Method

  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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kimindex
31st May, 2014
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
2nd Aug, 2015
Good on you.
vegetarina
21st May, 2014
Why on earth, then, would you have clicked on a recipe called "Falafel Scotch Eggs"?
newcastleunited
2nd Aug, 2015
Precisely.

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