Falafel Scotch Egg

Light, savoury and absolutely packed with flavour. You won't miss the meat in Eran Tibi's vegetarian Scotch egg.

30 mins prep, 30 mins cook

Serves 10

Ingredients

10 eggs

For the falafel

1kg chickpeas

1 bunch parsley

1 bunch coriander

5 cloves garlic

1 large onion, cut into chunks

3 spring onions

2 slices white bread, cut into small chunks

1 tbsp ground cumin

1 tbsp ground coriander

1 tbsp baking powder

Salt and white pepper to taste

For the yoghurt tahini

250g yoghurt

50g lemon juice

10g table salt

100g tahini

For the tomato relish

1kg chopped tomatoes

50g tomato paste

1/2 bunch dill

10 cloves garlic

1/2 bunch mint

1 onion

1/2 bunch parsley

Splash red wine vinegar to taste

Honey to taste

Method

1 For the falafel, soak chickpeas for 24 hours at room temperature if not using canned and boil eggs for 5 ½ minutes then place straight into ice cold water to cool.

2 Place all falafel mix ingredients in blender and blend until a fine mix then season with salt and white pepper to taste.

3 When eggs are cool carefully peel off the shell. Be careful not to damage the eggs. The fresher the eggs the better for this.

4 To build the scotched egg carefully cup approximately 100g of falafel mix around the egg. When fully sealed place falafel in frying oil at 170C for around 3-4 minutes or until golden and cooked through.

5 For the tahini yogurt, place all ingredients into a bowl and whisk until combined.

6 For the tomato relish, cook onion and garlic in olive oil until translucent, then add the tomato paste, honey and vinegar and cook for 5 minutes.

7 Add chopped tomatoes and herbs and cook down until thick and sweet, season with salt and pepper then mix in a blender.