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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/2 cup(s) raw millet rinsed |
1/2 cup(s) cooked chickpeas crushed with a potato masher |
4 whole(s) scallions thinly sliced |
1/4 cup(s) italian parsley finely chopped |
1 whole(s) lemon cut into wedges |
Directions:
1. Combine the millet with 1 1/2 cups of water and a big pinch of salt in a saucepan. Bring to a boil, cover the pot, lower the heat and cook for about 25 minutes. The water should be absorbed and the millet should be soft.
2. Preheat to 250 and line a baking sheet with parchment.
3. Stir the chickpeas, scallions and parsley into the cooked millet. Using a microplane grater (or a box grater if you don't have one), zest the lemon and stir the zest into the millet mixture along with 2 tablespoons of olive oil. Using a potato masher, crush the mixture together until it loosely holds.
4. Set a skillet over medium-high heat and coat the bottom with olive oil (1-2 tablespoons depending on the size of your skillet). Drop large tablespoonfuls of the millet mixture into the pan with a little space between each one. Don't overcrowd! Press each mound down with the back of a spatula to form a sort of thick pancake. Cook until browned and crisp, about 3 minutes per side. Set the cooked falafel on the baking sheet and put in the oven to stay warm while you cook the rest of the millet mixture. Add more olive oil as necessary to keep the skillet from drying out.
5. When all the falafel are cooked, sprinkle with kosher salt and squeeze a bit of lemon juice on top. Serve with a spoonful of relish on top.
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