Millet Falafel

Everyone knows them, everyone loves them. Falafels have been an integral part of the fast food and street food scene for years. No wonder, since these little chickpea balls are little taste sensations in countless Arabic and Levantine cuisines. They are available in a wide variety of styles, seasoned with different spices and herbs and tucked either in pita pockets or with served as a starter with a salad and yoghurt or tahini dip.
These falafels with millet are ultra-crispy on the outside and juicy and soft on the inside. It is precisely this contrast and their aroma that make them so delicious. Serve them with your favourite yoghurt dressing or over some sweet potato mash for a more satisfying lunch. Deep-frying proves the best option to get the crispest and most authentic falafels, but I know frying in tallow isn't for everyone, so alternatively, spray the falafels with some olive oil and bake for 20-25 minutes at 200C/400F.


100 g Golden German foxtail millet ©angiesrecipes 1 tin/ 400 g Chickpeas, drained and rinsed (drained weight 265 g) 1-2 Garlic cloves 1 tsp Chilli flakes 1 tsp Ground cumin ½ tsp Ground coriander 2 tbsp Fresh chopped herbs (parsley, cilantro, dill or mint) 1 tbsp Lemon juice 2 tbsp Olive oil Sea salt and freshly milled black pepper 1-2 tbsp Chickpea flour (or rice flour) Tallow or lard or oil for frying

100 g Golden German foxtail millet
©angiesrecipes
1 tin/ 400 g Chickpeas, drained and rinsed (drained weight 265 g)
1-2 Garlic cloves
1 tsp Chilli flakes
1 tsp Ground cumin
½ tsp Ground coriander
2 tbsp Fresh chopped herbs (parsley, cilantro, dill or mint)
1 tbsp Lemon juice
2 tbsp Olive oil
Sea salt and freshly milled black pepper
1-2 tbsp Chickpea flour (or rice flour)
Tallow or lard or oil for frying

Cook millet according to instructions on the pacakage or bring 350 ml water in a saucepan to a boil. Add a large pinch of sea salt to the water and cook millet for about 15 minutes. Remove from heat and let it stand, covered, for 10 minutes to allow the grains to fully fluff up.
In a food processor, add chickpeas, garlic, spices, herbs, lemon juice, olive oil, salt and pepper. Pulse until you have a chunky paste. Add the chickpea flour and pulse a couple more times to combine.
Form the mixture into 18-20 falafels with wet hands. Heat the fat or oil in a saucepan to 180C/350F. Gentely lower the falafels and fry until golden crispy, 4-5 minutes. Remove the cooked falafel and drain on kitchen paper. You will need to do this in a few batches.
Serve falafels on top of a salad, over some sweet potato puree, in a pita pocket, big lettuce leaf, or simply with a yoghurt dressing.

7 comments:

J.P. Alexander 17/4/26 00:51: Gracias por la receta. Te mando un beso.
Brian's Home Blog 17/4/26 00:55: Yum, I do love me some Falafels!!!
Tom 17/4/26 02:00: ...Angie, your presentation is alway amazing.
foodtravelandwine 17/4/26 02:04: What a great way to present falafel!!....delicious!.......Abrazotes, Marcela
Anonymous 17/4/26 02:19: Yummy-Christine cmlk79.blogspot.com
Linda's Relaxing Lair 17/4/26 02:52: I have never tried this! The presentations are lovely, Angie!
Anne in the kitchen 17/4/26 03:19: I have never made this with millet, but will before too long