THERMOMIX ® RECIPE

1 Falafel Scotch Eggs

Recipe's preparation

Boil eggs in the Thermomix as per the Basic Cookbook directions (pg 73). Cooking time will depend on how well you want your eggs cooked through. 12-14 minutes is recommended. Remove from water and once cooled, peel each egg.

Add the onion and garlic to the TM bowl and chop for 3 sec/speed 7.

Add oil and saute for 3mins/varoma/speed 1. Add the spices and saute for 2mins/varoma/speed 1. 

Mix for 20 secs/Speed 8 until a smooth paste consistency. You may need to scrape down the sides after 10 seconds.

Add the chickpeas and coriander then turbo 1 sec/5 times or until the chickeas are finely chopped (but not a paste). 

Add the wholemeal breadcrumbs, plain flour and egg and mix 30 sec/Speed 4.

In a separate bowl mix the panko breadcrumbs and sesame seeds.

Roll the peeled eggs in the extra plain flour then using 1/4 of the chickpea mixture, flatten and roll the mixture around the egg ensuring all the seams are closed (If mixutre is sticky put some olive oil on your hands which makes the rolling easier).

Roll the covered egg in the breadcrumb and sesame seed mix. If it doesnt stick properly coat the ball in small amount of olive oil.

In a shallow pan, heat the rice bran oil. Add the eggs two at a time and keep turning them until the outer breadcrumb layer is golden brown. Serve hot or cold on a bed of rocket leaves.