Millet & Chickpea Falafel
This recipe is delicious and relatively healthy. If you are still in losing mode (greater than 5 lbs) I would bake the falafels instead of frying them. They are a tasty meal packed with nutrients and should be enjoyed in moderation. If you are new to millet like me, you can find it at most health food stores. I got mine at a local bulk barn. Millet is considered to be one of the lease allergenic and most easily digestible grains. You can cook it just like you would rice.
- 1 cup cooked millet
- 1/2 cup cooked chickpeas
- 4 scallions (chopped well)
- 1/2 cup fresh Italian parsley (finely chopped)
- 1 lemon (zest only)
- Extra virgin olive oil (for cooking)
- 1/2 cup tomatoes (roughly chopped)
- 1 ripe avocado (diced)
- 1/4 cup fresh Italian parsley (finely chopped)
- 2 scallions (chopped well)
- Juice of 1 lemon
- Salt to taste
Combine all the falafel ingredients (except the olive oil) and mash with a potato masher. Set a non-stick pan over medium heat and coat the bottom with a generous layer of olive oil. Drop balls (the size of a golf ball) of the falafel mixture into the hot pan and cook for 2-3 min per side or until brown and crisp. The mixture will crumble easily so be careful not to handle too much. A slightly healthier option is to bake the falafel balls at 350 for 20 mins. Combine all the avocado salsa ingredients in a bowl and keep chilled until you are ready to serve.
Serve the falafels warms with a spritz of fresh lemon and the Avocado salsa.