For as long as I can remember, scotch eggs have been a prominent feature at any family party buffet or in any picnic basket or lunch box.
These days it would be something I would avoid due to the processed sausage meat and all manner of preservatives and chemicals. Until now that is. I have combined my love of falafel with the nostalgia of the scotch egg to create a scrumptious Healthylicious version of this British classic.
Place your 4 eggs into a pan of cold water.
Bring the water to a boil then immediately turn off the heat and keep a lid on the pan for 10 minutes.
Add ice and water to a bowl.
Using a slotted spoon remove the eggs from the hot water and place them into the ice water for 2 minutes.
Remove the eggs, peel them and set them aside.
In a food processor add the chickpeas, egg white, lemon, coriander, parsley, onion, garlic, black pepper, cayenne pepper, turmeric, cumin and baking powder.
Blitz all of the ingredients together until you have a coarse mixture.
Spoon the mixture into a separate bowl and add the chickpea flour 1 tablespoon at a time, making sure it is all incorporated.
Separate the chickpea mixture into 4 balled portions.
Take one portion and flatten it out.
Place a peeled egg in the centre and manipulate the chickpea mixture around the egg to cover it completely.
Do the same with the 3 other eggs.
Roll each egg in breadcrumbs to completely coat it.
Heat a frying pan or skillet to medium high with enough olive oil to shallow fry each egg on each side for 2 minutes or until golden brown.
Remove with a slotted spoon and drain on paper towels.