Falafel Scotch Eggs.

published on 5 September, 2018 at 15:47
Ingredients:
2 spring onions chopped
200g chickpeas
1 tbsp fresh parsley
1 tbsp fresh coriander
1 egg yolk
2 cloves garlic sliced
1 tbsp olive oil
1 tbsp lemon juice
1 tsp cumin powder
1 tsp coriander powder
1 tsp salt
1 tsp baking powder
20g flour
20g breadcrumbs
3 eggs
20g flour for dipping

Instructions:
Place the spring onions, chickpeas, parsley, coriander, egg yolk, garlic, olive oil, ground coriander, ground cumin, and lemon juice in a blender then blend to a paste.
Add baking powder, flour and breadcrumbs and mix well.
Take a large tablespoon of the mix and place on to cling film and press out to a 1cm thick pattie repeat 3 times.
Boil 3 eggs for 5 minutes then col and peel.
Dip cooked shelled egg in flour.
Then wrap in the falafel pattie until it is completely coated.
Drop the falafel in to oil at 160°C or 320°F and cook for 5 minutes or until golden brown.
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