Air-fryer Falafel Scotch Eggs

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11 Ingredients

Number of servings

9 free range eggs
2 slices Woolworths multigrain bread, torn
840grams Woolworth no-added-salt chickpeas, rinsed, drained
2 spring onions
2teaspoons ground cumin
2 cloves garlic, crushed
1/3 cup plain flour
1/2teaspoons baking powder
5milliliter extra virgin olive oil cooking spray
1 lemon
2/3 cup Woolworths Greek-style natural yoghurt

Nutrition per serving

13% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Cooked in an air fryer, these moreish falafel Scotch eggs will win over the kids at any time of day.

Storage tip:

Place cooled eggs in a reusable airtight container in the fridge for up to 2 days.

Method

Step 1 of 4

Place 8 eggs in a large saucepan and cover with cold water. Bring to the boil, stirring. (This helps centre the yolks.) Boil for 6 minutes (yolks will be runny). Refresh under cold water. Carefully peel.

Step 2 of 4

Meanwhile, process bread until fine crumbs form. Transfer breadcrumbs to a large plate. Wipe processor. Process chickpeas until finely chopped. Add onion, cumin and half of the garlic and process until well combined. Transfer to a bowl. Add remaining egg, 2 tbs water, flour and baking powder and mix well.

Step 3 of 4

For each egg, carefully press ¼ cup chickpea mixture around an egg to enclose. Roll in breadcrumbs. Place on a plate. Repeat to make 8 Scotch eggs in total.

Step 4 of 4

Spray eggs with oil. Cook, in batches, in a 5L air fryer at 200°C for 10 minutes or until golden-brown. Zest and juice lemon. Whisk zest, juice, remaining garlic and yoghurt in a bowl. Serve with lemon yoghurt.