Falafel Scotch Eggs

by Sophie Middleton

November 1, 2016

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.


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Quick Look
Servings - 6
286 - Calories
Time : 35 Minutes

You will need:

  • 4 (3 or 4 day old) eggs
  • 300g skinned fava beans or chickpeas soaked in water for 24 hours
  • 1 red chili, deseeded and chopped
  • ½ red onion, finely chopped
  • 2 cloves of crushed garlic
  • 2 heaped tsps of ground cumin
  • 1 large handful of chopped coriander
  • 1 large handful of chopped mint
  • 1 large handful of chopped parsley
  • 2 tbps of ground almonds
  • ½ tsp salt
  • ½ tsp bicarbonate of soda
  • Sunflower or olive when pan frying
  • Boil the eggs for 6 minutes and place into a bowl of water with ice.
  • Prepare all of the ingredients and place in a food processor with the beans first.
  • Whizz the ingredients to form a green paste for 3 minutes on high.
  • Unpeel the eggs from the shells and place on kitchen towel to dry.
  • Take an egg and cover with the falafel mix. Shape your hands around it so that the mixture is evenly covering the egg.
  • Do this with the other eggs and pan fry in 200ml of olive oil on a high heat for 4 minutes (you can choose after 2 to place the scotch eggs in the oven as I did with the lamb scotch eggs for 10 minutes at 180C.
  • With the leftover falafel mix, shape the mix into balls or a burger patty to make falafels for salad or vegan burgers.
  • Leave the scotch eggs to dry and cool on a paper towel, slice down the middle and serve with hummus as a breakfast snack or autumn picnic treat!

Sophie Middleton


Sophie Middleton

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.
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