Millet Falafel

Falafel are one of my absolute favorite foods. These deep fried balls of ground chick peas, spices, and love served in a pita with hummus, tahini, chopped veggies, and hot sauce is about a perfect a meal as I will ever find. However, for those with gastric intolerance to chick peas and other legumes or for those who can’t eat spicy foods, falafel are often a non-starter. For these people, and for the people who love them, I have created this recipe.

This recipe is also vegan-possible, gluten-free, and goes well with the gluten-free pita.

INGREDIENTS

• ½ cup dried millet
• 2 cups water
• 2 cloves garlic
• ½ cup onion (optional)
• ¼ cup fresh cilantro
• ¼ cup fresh parsley
• 1 egg or egg substitute
• ½ cup all-purpose flour or gluten-free 1:1 baking flour
• 1 teaspoons salt
• 2 teaspoons cumin
• 1 teaspoons ground coriander
• ¼ tsp black pepper
• ¼ tsp cayenne pepper (optional)
• Pinch ground cardamom
• Oil for frying

INSTRUCTIONS

1. Simmer dried millet in 2 cups of water for 15-20 minutes until all the water is absorbed. The millet should be sticky and porridge-like. Let cool.
2. Finely chop garlic, onion, cilantro, and parsley, and stir into millet. Mix in egg, flour, salt, cumin, coriander, black pepper, cayenne pepper, and cardamom.
3. Refrigerate mixture for 15-30 minutes.
4. Use a healthy oil with a high smoke point for frying, such as canola, olive, or grapeseed. Heat oil in a pot or skillet to a depth of 1½ inches to 360-375°F. Form 1- to 2-inch falafel balls using wet hands or a falafel scoop. Drop balls into oil and cook until golden brown 5-6 minutes, flipping balls over halfway during the time if needed. Remove from oil with a spider skimmer and let drain on a paper towel.

Makes 25-30 falafel balls.