Falafel Scotch Eggs

Falafel Scotch Eggs served sliced to show the fillings
  • 4 servings
  • 55 minutes to prepare
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  • 4 eggs
  • 2 400g tins chickpeas, drained & rinsed
  • 4 cloves garlic
  • 4tsp Harissa spice mix
  • 40g coriander
  • 50g plain flour
  • 1tsp salt
  • 2 eggs, beaten
  • 100g panko breadcrumbs


A veggie version of the classic scotch egg, made with fragrant falafel that’s baked not fried.


  1. Pre-heat the oven to 180°C (fan)/400°F/gas mark 6.
  2. Place 4 eggs into a saucepan, cover with cold water and cook for 12 minutes, remove from the heat and plunge the eggs into a bowl of cold water, set to one side.
  3. To make the falafel, place the chickpeas, garlic, Harissa spice mix, coriander, flour and salt into a food processor, blitz to combine.
  4. Peel the boiled eggs and divide the falafel mix into four.
  5. Cover each egg with the falafel mixture and shape into a round using your hands.
  6. Place the beaten egg and panko breadcrumbs into 2 bowls. Dip each falafel scotch egg first into the beaten egg and then the breadcrumbs. Repeat to double coat.
  7. Place the falafel scotch eggs onto a baking tray lined with baking paper and bake for 30-35 minutes or until golden brown.

Chefs Tip

Ring the changes and swap the hard-boiled eggs for whole cooked beetroots, perfect for picnics and light lunches.