Scotch eggs are extremely popular and for good reason. Not only is it nutritious, but it’s also a great meal to eat on the go. It also makes for great appetizers. The traditional scotch egg gets its name from the process that goes into making the meat that surrounds the egg—which is called scotching. Of course, these Falafel Scotch Eggs are a combination of flavorful falafel balls and scotch eggs. Unlike traditional scotch eggs, it doesn’t contain any meat or breadcrumbs, which makes it vegetarian and gluten-free! The texture is crispy on the outside, with a soft-boiled egg on the inside. Made with chickpeas and eggs, this is one protein-packed recipe!
– When making a Falafel Scotch Egg, you want the eggs to be boiled to a medium-soft stage. For perfectly boiled eggs, make sure to follow these tips. Place eggs in cold water and allow to water to come up to a boil. Once the water starts boiling, you can start the timer. Add a teaspoon of vinegar and a pinch of salt to the boiling water to prevent cracking. Once the timer has gone off, remove the eggs from the boiling water and place them in cold water to stop cooking. For soft-boiled eggs, cook 3 minutes, 6 minutes for medium, and 12 minutes for hard-cooked.
– Want another vegetarian Scotch egg shortcut? Instead of the pattie mixture, use a vegetarian sausage mix. Coat the scotch eggs with flour, whisked eggs, and panko bread crumbs, and fry until golden.
– For an oven-baked, keto-friendly version, simply use spiced ground beef as the pattie. For the pattie around the egg, place on a baking tray and bake at 400°F for 25-30 minutes until golden.
– You can also bake the Falafel Scotch Eggs in the Airfryer. Reheat the Airfryer to 390°F, place the eggs in the basket (don’t overcrowd!), and cook for 12 minutes, turning halfway.
– Variations: use cooked lentils or finely chopped mushrooms for the pattie filling.
– Turn these Falafel Scotch Eggs into a gourmet dinner, by serving it with a rich mushroom sauce and a side salad.
Store your Falafel Scotch Eggs in an airtight container in the fridge for up to 3 days.
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.
Divide the paste into three. Place each on a separate piece of cling film and press out to a 1cm thick pattie, do this for all three.
Boil 3 eggs for 5 minutes then cool and peel.
Dip cooked shelled egg in flour and place it in the middle of the pattie.
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.
If you want to include meat in this recipe, use ground beef or turkey instead of the pattie mixture.