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.