Ingredients

9 large eggs

1 tbsp olive oil, plus extra for rolling

2 large onions, chopped

2 garlic cloves, crushed

1 tbsp ground cumin

1 tbsp ground coriander

400g can chickpeas, drained

½ small pack coriander, leaves only

200g wholemeal breadcrumbs

5 tbsp plain flour, plus extra for dusting

25g panko or dried breadcrumbs

3 tbsp sesame seeds

Sunflower or vegetable oil, for frying

Instructions

Step 1: Place 8 eggs in a pan of cold water. Bring to a boil and cook for 5 minutes. Remove eggs and plunge them into a large bowl of cold water to cool. Once cool, peel the eggs carefully.

Step 2: While the eggs cool, heat 1 tablespoon olive oil in a frying pan over low heat. Add chopped onions and crushed garlic, frying gently until soft and starting to turn golden.

Step 3: Add ground cumin and ground coriander to the pan, frying for a few more minutes to release the flavors. Transfer this mixture to a food processor and blend into a smooth paste.

Step 4: Add the drained chickpeas and coriander leaves to the processor and pulse until finely chopped but not pasty. Transfer to a bowl, then stir in wholemeal breadcrumbs, 5 tablespoons plain flour, and the remaining raw egg beaten with a fork. Season well with salt and pepper.

Step 5: Divide the falafel mixture into 8 equal portions. Lightly oil your hands to prevent sticking. Flatten one portion in your palm, dust a peeled egg lightly with flour, shake off excess, then wrap the falafel mixture around the egg, sealing all edges.

Step 6: On a plate, combine panko breadcrumbs with sesame seeds. Roll each falafel egg in this mixture to coat evenly. These can be covered loosely with cling film and chilled for up to one day before frying.

Step 7: In a large, deep saucepan, heat enough sunflower or vegetable oil to fill halfway. Test the temperature by dropping a piece of bread in; it should brown in about 30 seconds when the oil is ready.

Step 8: Fry the eggs in batches, turning carefully, until the coating is golden and crisp, about 2 minutes. Remove and drain on kitchen paper. Sprinkle lightly with salt while still warm.

Step 9: Serve the falafel Scotch eggs warm or cold as a tasty snack or appetizer.

Tips & Variations

Rub your hands with olive oil when shaping the falafel mixture to prevent it from sticking.

For extra flavor, add a pinch of chili flakes to the falafel mixture for a subtle heat.

Use a deep-frying thermometer to maintain oil temperature around 180°C (350°F) for best frying results.

Try serving with tahini sauce or a fresh yogurt dip to complement the spices.

FAQs

Can I use regular breadcrumbs instead of panko?

Yes, regular dried breadcrumbs can be used, but panko gives a lighter, crispier texture to the coating.

How do I know when the eggs are perfectly soft-boiled?

Cooking eggs for 5 minutes from boiling should yield a slightly soft center. Adjust time by a minute more or less depending on your preferred yolk consistency.