Instructions: Deseed and finely chop the chillies and the tomatoes.

Roughly chop the spring onions and black olives.

Place the drained chickpeas in a food processor with the crushed garlic chillies tomatoes parsley and seasoning and process for 1 minute or until roughly chopped.

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.

Brush with beaten egg and roll in breadcrumbs.

Chill uncovered for up to 4 hours or overnight.

To deepfry heat the oil in a deepfat frying or large saucepan to 160C/325F or until a cube of bread begins to sizzle then gently lower each egg into the oil and fry for 7 to 8 minutes until golden brown.

Remove and drain thoroughly on absorbent paper.

To ovenbake heat 8 tbsp oil in a small roasting tin for 5 to 10 minutes in the roasting ovenput eggs in the hot fat then set on the top runners of the roasting ovenand bake for 15 to 20 minutes until golden and cnsp.

Serve hot with aioli mayonnaise.

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 round the egg and it will stick. If you do not like deep frying bake the eggs in the small roosting tin in a little hot oil. Set the tin on the top runners of the roasting ovenpushing well to the back for 15 to 20 minutes.

Serves 6

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