Recipe: Vegetarian Scotch Eggs

When I saw this recipe I knew I had to try it. While the recipe is technically quite close to a scotch egg what it actually resembles much more closely is falafel stuffed with a boiled egg. The scotch eggs do not really end up tasting anything like your meaty scotch eggs but it is a great twist on falafel. Make sure you spice your chickpea mixture well as the flavor seems to get a little lost after frying.

Vegetarian Scotch Eggs
Yields 4
Half falafel, half scotch egg. Best served piping hot with some dipping sauce.
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
  1. 800g cooked chickpeas
  2. 1 teaspoon garlic
  3. 1 teaspoon ground cumin
  4. 1 teaspoon ground coriander
  5. 1/2 teaspoon paprika
  6. 1/4 cup fresh parsley, minced
  7. 1/4 cup fresh cilantro, minced
  8. 1 large egg
  9. 1 lemon, juiced
  10. 50g flour
  11. 135g breadcrumbs
  12. 1 egg, whisked with water
  13. 4 eggs, boiled, cooled and peeled
  14. oil, for frying
  1. To a food processor add all of the ingredients except the breadcrumbs, eggs, and oil and process until it forms of a paste-like consistency.
  2. Divide the chickpea mixture in to quarters. Take one quarter, flatten it in your hand and place a boiled egg in the center. Wrap the mixture around it making sure to coat evenly. Repeat with the remaining boiled eggs.
  3. Set up your breading: egg whisked with water in one bowl and breadcrumbs in another. Dip the coated eggs in the whisked egg and then coat with breadcrumbs. Repeat until all the eggs are coated.
  4. Fry the scotch eggs in about 6-8cm of thoroughly heated oil for about 3 minutes on each side until golden.
Adapted from The Swirling Spoon
Mab Made Food

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