|6||eggs, size small to medium|
|1||small onion, finely chopped|
|2 tbsp||olive oil|
|2 cloves||garlic, chopped|
|1 tsp||dried chilli flakes|
|2 tsp||cumin seeds, roughly ground|
|2 tsp||coriander seeds, roughly ground|
|1 x 400g||tin chickpeas, drained & rinsed|
|1 tbsp||tahini paste|
|A small bunch||of coriander, chopped|
|Salt & freshly ground black pepper|
|Vegetable oil for deep-frying|
You will need a food processor.
As with the scotch eggs, cook 4 of the eggs, run under cold water, peel and set aside. Lightly beat the remaining 2 eggs in a small bowl.
Set a small frying pan over a low heat and sweat the onion in the olive oil for 10 minutes until it is beginning to soften and turn translucent. Add the garlic and spices and fry for a further minute. Remove from the heat and tip into a food processor, along with the chickpeas, tahini and coriander. Season well with salt and black pepper and whizz to a smooth thick paste. You need the mixture to be firm, but if it’s too stiff to process, add a little more tahini to loosen it a little. Scrape into a bowl and chill in the fridge for an hour or so to firm up.
Divide into 4 balls and flatten each between the palms of your hands. Place an egg in the centre and fold and press the falafel coating around the egg so it is completely covered. Dip each wrapped egg in turn in the beaten egg, then roll in the breadcrumbs. Once again, repeat the dipping and rolling process to give each a double coating of breadcrumbs.
Heat the oil in a deep-fat fryer to 180°C and cook for 5-6 minutes until crisp and golden.