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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