Millet ‘Falafels’

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A few weeks ago I got Gwyneth Paltrow’s “It’s All Good” cookbook (thanks to my amazing sister!) and I’ve been experimenting with some recipes. You know that I’m a huge fan of making a couple recipes in advance to have ready for the week, but I often get stuck making the same things. Getting the new cookbook inspired me to set an intention to try at least one new recipe each week.

The millet ‘falafel’ recipe below was inspired by the recipe in the cookbook. I’ve made this recipe along with a few others and so far everything has turned out delicious! Quinoa is usually my go-to grain (even though it’s technically a seed) when I do make a grain for the week. The millet was a nice change and I also made up extra to have enough for a delicious cinnamon millet breakfast cereal.

These are perfect to wrap inside a romaine leaf or piece of chard with avocado, tomato and anything else you like. You can also pair them with some roasted veggies or salad.

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Millet ‘Falafels’ (gluten-free)

2 c. millet (cooked)
1/2 t. Herbamare
1 c. chickpeas
5 scallions
2 T. sweet onion
1/2 c. parsley
1 T. ghee

Soak, drain and rinse millet. I soaked mine overnight but you don’t have to soak it this long but do at least rinse it. Pour millet into medium pot and cover with filtered water; add 1/4 t. sea salt. Bring to a boil and then turn heat to low. Cover and cook for about 25 minutes until it’s soft. While the millet is cooking drain and rinse chickpeas. Add chickpeas to a food processor along with other ingredients. Once the millet is cooked, add it to the processor bowl. Pulse to combine ingredients, stopping frequently to scrape the sides
of the bowl and to also bring the bottom layer to the top so it doesn’t get pureed. Once the ingredients are pretty well combined and the chickpeas are mashed in with some larger pieces, pour mixture into mixing bowl and stir to combine evenly.  Add a 1/2 t. coconut oil to a skillet and heat on medium-high. Add tablespoon-sized scoops of mixture to skillet and pat with spatula to flatten slightly; they do not need to be perfectly round. Cook on each side until golden brown; approximately 3-4 minutes on each side. Makes approximately 12-15 depending on the size.

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