1

Put 6 of the eggs in a large pan, cover with cold water and bring to the boil. Boil for 5 minutes, quickly drain, then transfer the eggs to a large bowl of cold water to cool, then peel and set aside.

2

While the eggs are cooling, heat 1 tsp of the oil over a medium-low heat in a nonstick frying pan. Add the shallot and garlic and cook for 5 minutes, until soft and just starting to turn golden. Add the spices and continue to cook for another minute.

3

Transfer the shallots mixture to a food processor, add 2 tsp water and whizz to a paste. Add the chickpeas, zest, parsley and coriander. Pulse until combined, then spoon into a large bowl.

4

Lightly beat the remaining egg, then add to the chickpea mixture, along with the breadcrumbs and gram flour. Season with salt and freshly ground black pepper and mix to combine.

5

Divide the mixture into 6 equal portions. Use your hands to flatten each piece out into a circle. Roll the eggs in the extra gram flour, shake off any excess, and place an egg in the middle of each chickpea circle. Bring the mixture up with your hands to encase the egg in an even layer, making sure they’re completely sealed. Transfer to a plate and chill in the fridge for 30 minutes.

6

Line a baking tray with greaseproof paper and heat the oven to 190°C, fan 170°C, gas mark 5. Heat the remaining oil in a large frying pan over a medium-high heat. Add 2 of the encased eggs, rolling in the oil. Fry for 3-4 minutes, turning often, to brown all over. Transfer to the prepared tray and repeat with the remaining eggs.

7

Bake in the oven for 10-12 minutes until golden. Let cool completely before cutting in half – and packing in an airtight container if you’re off on a picnic.