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- Step 1
De-seed and finely chop the chillies and the tomatoes.
- Step 2
Roughly chop the spring onions and black olives. Place the drained chickpeas in a food processor with the crushed garlic and process for 1min or until roughly chopped.
- Step 3
Turn the mixture into a bowl and add the chopped chillies, tomatoes, spring onions, olives and parsley. Season and mix together well.
- Step 4
Divide the mixture into six equal portions. Form each into a flat cake and shape it round the shelled, hard-boiled eggs, making it as even as possible (see tip). Brush with beaten egg and roll in breadcrumbs. Chill, uncovered, for up to 4hr or overnight.
- Step 5
Heat the oil in a deep-fat fryer or large saucepan to 160°C (325°F) or until a cube of bread begins to sizzle, then gently lower each egg into the oil and fry for 7-8min or until golden brown. Remove and drain thoroughly on absor- bent paper.
- Step 6
Serve hot with Aïoli Mayonnaise.
Prepare ahead: Complete the recipe to the end of step 4 up to one day ahead.
To use: Complete recipe.
We've got lots of vegetarian picnic recipes for you to prepare on a sunny day:
Picnic pizza bread
Feta and mint couscous salad
Cheese and onion tart
Speedy cheese straws
Making the chickpea mixture
Make sure the shelled eggs are dry as this will allow the chickpea mixture to stick more easily.
The chickpea mixture may seem too crumbly, but keep squeezing and pressing the mixture well around the egg and it will stick.
Per Serving:
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
