It seems that I just can’t get enough of scotch eggs. You will have seen my Summer Lamb Scotch Egg recipe, and with my recent peaked interest in using pulses and beans in the kitchen, I decided to try and make falafels. You can make them using chickpeas or fava beans or 50/50 of both!
Beans and pulses are one of the most sustainable and nutritious foods out there. They are PACKED with iron, protein and fibre and need not only be common choice of ingredient for vegetarians and vegans. Add them to spices and herbs, blitz and you have options for falafels or vegan burgers! (Hint of more of what’s to come!)
I’d really recommend having a good quality food processor for these recipes. I used a blender but think this will be the last time I use one for food recipes. It requires liquid at the bottom and with falafels, you really need little water content for the balls to be able to keep their shape.
This is another great recipe for children and I’d recommend these falafel scotch eggs for an Autumn picnic. They’ll last up to 5 days in the fridge and you can actually freeze the falafel mix if you have any leftover for burgers (see the last picture below with hummus!)
Serve with some freshly made hummus, guacamole or fresh mayonnaise if you’re treating yourself and crack on with your day filled with extra goodness and energy! Gluten-free and Vegetarian and without the egg, use these falafels in a salad as a great vegan snack. Thank me later 😉
Remember to instagram us your own recipe with our tags @theryelife and hashtags #theRYElife and #RYEKitchen.
Download your printable recipe for this here.
Servings - 6
286 - Calories
Time : 35 Minutes
You will need:
Sophie Middleton is the Founding Editor-In-Chief of Digital Hotel and Restaurant Magazine The Fabulous Foodie. Sophie develops and creates recipe-based content for the RYE Kitchen where you can find lots of fun, easy, healthy RYEcipes to choose from. She loves authentic cooking based on good quality ingredients, flavour and taste.