To a food processor add all of the ingredients except the breadcrumbs, eggs, and oil and process until it forms of a paste-like consistency.
Divide the chickpea mixture in to quarters. Take one quarter, flatten it in your hand and place a boiled egg in the center. Wrap the mixture around it making sure to coat evenly. Repeat with the remaining boiled eggs.
Set up your breading: egg whisked with water in one bowl and breadcrumbs in another. Dip the coated eggs in the whisked egg and then coat with breadcrumbs. Repeat until all the eggs are coated.
Fry the scotch eggs in about 6-8cm of thoroughly heated oil for about 3 minutes on each side until golden.
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