How do you like your eggs? We have to admit, these falafel Scotch eggs with a drizzle of sweet chilli sauce and served with some salad does it for us!

MAKES 6 // COOKING TIME 30 min

INGREDIENTS
8 eggs
Vegetable oil, to fry
2 onions, peeled and diced
2 garlic cloves, peeled and crushed
1 tsp ground cumin
1 tsp ground coriander
400 g tin chickpeas, drained
150 g breadcrumbs
Handful fresh parsley
Handful fresh coriander
½ lemon, juice
1 tsp chilli sauce
Salt and pepper
½ cup flour

METHOD
1. Bring a pot of water to the boil and submerge 6 of the eggs. Boil for 5 minutes.
2. Remove from the pot and immediately submerge in ice water to stop cooking process. Cool completely before peeling.
3. Heat a little oil in a pan and fry the onions and garlic until translucent. Add the ground cumin and coriander.
4. Tip this mixture into a food processor. Add the remaining 2 eggs and all ingredients except the flour. Blitz until smooth.
5. Divide mixture into 6 balls. Flatten each one in the palm of your hand, place a boiled egg in the centre and wrap the mixture around it to enclose. Roll into a ball, then roll in flour to coat.
6. Heat a few cm oil over medium heat and fry the falafel Scotch eggs for 2–3 minutes, until crispy. Drain on paper towel.

Recipes & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Keen to go completely vegan for your snacks? Try our baked falafel with red pepper hummus and roast chickpeas.

The post These falafel Scotch eggs are the ultimate filling snack appeared first on MyKitchen.

Why head out when you can stay in and prep your favourite comfort treats at home? Try these falafel style Scotch eggs for a yummy breakfast!

SERVES 6 // COOKING TIME 50 min

INGREDIENTS
For the Scotch eggs
2 tins chickpeas, drained
1¼ cups flour
1 tsp cumin
½ tsp turmeric
1 tsp garlic powder
2 tsp tomato paste
3 spring onions, chopped
6 soft boiled eggs
3 eggs, whisked
¾ cup breadcrumbs
For the green sauce
½ cup mayonnaise
½ cup yoghurt
¼ cup chopped parsley
¼ cup chopped coriander
1 tsp lemon juice

METHOD
For the Scotch eggs
1. Add the chickpeas, ¼ cup flour, cumin, turmeric, garlic powder, tomato paste and spring onions to a food processor, and blend until you have a chunky paste. Season to taste.
2. Divide the mixture into 6 and shape each into a flat patty.
3. Roll each soft-boiled egg in the remaining flour, and then mould the chickpea paste around each one.
4. Dip each Scotch egg in the flour again, then in the whisked eggs, followed by the breadcrumbs. Coat each Scotch egg in this way twice for an extra crispy outside. Transfer them to the refrigerator for 30 minutes, to set.
5. Deep-fry the eggs until golden brown and crispy on the outside.
For the green sauce
1. Whisk all the ingredients together and season well, to taste.
2. Serve the Scotch eggs on toast topped with the green sauce.

Recipe & styling: Joni Dames & Leila-Anne Mokotedi
Photography: Andreas Eiselen // HMimages.co.za

Want more eggy goodness? Make these mini eggs Benedict.

The post Falafel-style Scotch eggs with green sauce appeared first on MyKitchen.