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Spiced Chickpea Scotch Eggs

Serves: 4

Quick Make

These moreish veggie scotch eggs are great for picnics and full of flavour!

Spiced Chickpea Scotch Eggs Recipe: Veggie


5 Clarence Court eggs
1 400g can of chickpeas, drained and rinsed
2 spring onions
2 tbsp tahini
½ tsp cumin
½ tsp salt
2 tbsp flour
50g breadcrumbs
2 tbsp sesame seeds
1 tbsp olive oil


  • Preheat the oven to 180C/350F/Gas 5.
  • Soft boil 4 eggs in simmering water - 5 minutes should do it for a nice runny yolk - then plunge into ice cold water. Once cool, peel the shells off and leave the eggs to one side.
  • In a food processor blend the chickpeas, spring onion, tahini, cumin, and salt.
  • Take an egg and dust it with a little flour, then wrap ¼ of the chickpea mixture around it. Add a little more flour, then brush the egg white (from the unboiled egg) over your scotch egg and roll it in breadcrumbs and sesame seeds. Repeat for the remaining 3 eggs.
  • Brush each egg with the olive oil, sprinkle with sea salt and bake in the oven for 10 minutes.
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