Falafel Scones

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• Step 1

  Preheat oven to 180.C/Fan 160.C/Gas 4.

• Step 2

  Chickpea crumb
  Chuck the chickpeas into a large bowl with all the other ingredients and mix until the chickpeas are well coated.
  Tip on to a baking tray and bake for 16 minutes.
  Rotate the tray and bake for a further 16 minutes.
  Leave on one side to cool.
  Drop the temperature to 170.C/Fan 150.C/Gas 3 and line a baking tray with baking paper.

• Step 3

  For the scones
  Sift your flour, baking powder and salt into a large bowl.
  Add your butter and, using your fingertips, rub the butter into the flour until there are no clumps left.

  Stir in the fresh herbs and mix until evenly distributed.
  Finally, add the feta and sun-dried tomatoes and stir again.
  Crack 3 of the eggs into a jug with the milk and beat lightly.
  Pour this into the bowl, stirring as you go.
  Bring the mixture together to form a rough dough.

  Dust your worktop and rolling pin with flour then roll your dough into a 25 × 25cm square about 3–4cm thick.
  Dip a 6cm cutter into flour then cut out about 18 scones.
  You want to use one swift motion when cutting, they say it helps the scones to rise.
  Re-roll the offcuts of dough and cut out more scones until you have a dozen.
  Place them on the baking tray.

• Step 4

  Glaze × Crumb

  Beat the remaining egg and, using a pastry brush, slather the top of your scones with the egg wash.
  Finally, blitz the cooled chickpeas in a food-processor to a fine crumb and sprinkle this over the scones.
  Bake for 20–25 minutes until well risen.
  The base should be a deep, golden brown and they should sound hollow when tapped.

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