Scotch eggs are a super tasty snack. Originally they are made with sausage meat. But if you replace the sausage meat with spicy chickpeas you will get tasty and easy vegetarian version of a classic Scotch egg. These vegetarian Scotch eggs are perfect for kids because they are ideal for lunch boxes. Also they can be great picnic food. And they are a few calories lighter because they are oven baked, not deep-fried.

Ingredients:

1 (13 oz) can chickpeas, drained and rinsed
1small red onion, chopped
3 tbsp fresh parsley, chopped
1 tbsp olive oil
tsp smoked paprika
2 garlic cloves, crushed
1 tsp mild chill powder
1/3 cup fresh breadcrumbs plus extra for coating
4 hard boiled eggs
salt and pepper

Directions:

Preheat oven to 350 F.
Heat the olive oil in a pan, over medium heat.
Saut the onion, garlic and chili powder for 2 minutes.
Put the mixture in a food processor with the chickpeas and breadcrumbs and pulse until coarsely chopped.
Season to taste.
Divide into 4 portions and with lightly floured hands wrap them around the eggs.
Coat each ball into a breadcrumbs and place into a baking tray.
Drizzle with a little olive oil and bake for 20 minutes or until golden.
Serve with your favorite salad.

Servings: 4
Preparation: 15 minutes
Cooking: 20 minutes