Falafel Scotch Eggs Recipe:
- Esme Thompson
- Jul 18, 2022
- 1 min read
Updated: Mar 22, 2023
Falafel Scotch Eggs:
Preparation: 40 minutes
Cooking: 15 minutes
Total: 55 minutes
Serves: Makes 8 scotch eggs
Ingredients:
9 large eggs
1 tbsp olive oil
2 large onions, chopped
2 garlic cloves, crushed
1 tbsp ground cumin
1 tbsp ground coriander
400g can chickpeas, drained
200g wholemeal breadcrumb
6 tbsp plain flour (plus extra for dusting)
25g panko breadcrumbs
sunflower or vegetable oil (for frying)
salt to dust
Method:
1. Place 3 of the eggs into a pan full of cold water. Bring to a boil, cook for 5 minutes, then
immediately lift them into a bowl of ice cold water. Once Cool enough to handle, peel.
2. Whilst the eggs cool, gently fry the onions and garlic in a pan with the oil. Once soft, add in the spices and fry for a few minutes. Now tip into a food processor and blend into a paste. Add in the chickpeas and blend again. Then stir in the breadcrumbs, 6 tbsp flour and the final egg. Divide this mixture into 8.
3. Now roll the peeled eggs in a bowl of flour.
Taking one ball of falafel mixture at a time, flatten in your hands then wrap around the egg, pinching at the join to seal. Tip the panko breadcrumbs onto a plate and roll each egg-covered falafel until completely covered.
4. Half fill a large saucepan with oil and heat.
Adding one egg at a time, deep fry until golden brown and crisp. Lift onto kitchen paper to drain any excess oil. Season with salt and enjoy!
How long do they last in the fridge??
They last up to 3 days in an airtight container in the fridge.
If you give this recipe a go, let me know how it went in the comments below!
I love these!