Vegan Falafel Scotch Eggs

400ml frying oil

1 bowl panko bread crumbs

1 x box Amisa Organic Gluten Free Falafel Mix

1 x box Amisa Quinoa Fibre Plus Crispbread

400ml cashew milk

5g agar agar

2 tsp black salt

3 boiled potatoes

1 tsp turmeric

Tzatziki, to serve

Rocket, to serve

  1. Peel and cut the potatoes, then place them in a pot of water to boil for 20 minutes.
  2. In a pot, whisk the cashew milk, agar agar, and black salt. Stir for about five minutes and bring to a boil.
  3. Place the mixture into the egg-shaped mould. Let it cool in the fridge for 40 minutes.
  4. When the potatoes are finished boiling, drain and mash them with a fork. Add the turmeric and salt and pepper to taste.
  5. Mix the Amisa Organic Gluten Free Falafel Mix with boiling water according to packet instructions.
  6. Put the Amisa Quinoa Fibre Plus Crispbreads into a bowl and bash with the end of a rolling pin until fine.
  7. Remove the ‘egg whites’ from the fridge and remove them from the mould. Use a teaspoon to carefully scoop out the centre of the egg white.
  8. Place the potato mixture into the egg white centre.
  9. Place two egg halves together to form one egg, and carefully coat them in the falafel mixture.
  10. Carefully roll the falafel eggs into the crispbread breadcrumbs, and heat the frying oil in a saucepan. 
  11. Deep fry the falafel eggs in the oil until golden brown, and serve with some rocket and tzatziki! 


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