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Millet and Sweet Potato Falafels

Updated: Feb 5, 2019


These nutritious and tasty falafels are really pretty easy to make, and are full of vitamins, minerals, fibre and antioxidants. Gluten-free, vegan, and nutrient dense, they are sure to impress! Here they are served with a tahini sauce, fresh slaw, and olives.

½ cup thoroughly rinsed millet

1 cup mashed sweet potato

¼ cup chopped fresh coriander

¼ cup chopped fresh parley

Zest of 1 organic lemon

2 tbsp extra virgin olive oil

Sea salt and freshly ground black pepper


Start by rinsing the millet well and then combine in a pan with 1½ cups water. Bring to a boil and then lower the heat to simmer. Cook for 20 minutes or so, or until all the water is absorbed.


Peel and chop the sweet potato. Add it to a pan and cover with water. Bring to the boil and cook until soft. Drain, and then mash with a fork.

In a large bowl, mix together the millet, sweet potato, chopped fresh herbs, lemon zest, and 1 tablespoon of the olive oil. Season well.


Roll the mixture into small balls. Heat the remaining oil in a large non-stick ceramic frying pan and add the balls, ensuring not to overcrowd the pan. Slightly flatten them by pressing down with a spatula.

Leave to cook for about 3 minutes or so on both sides or until nicely browned. Remove from the pan and leave to drain on some kitchen roll.


Serve with a tahini sauce made by mixing 1 tablespoon tahini, the juice of 1/2 lemon, and a little water, until it is a pouring consistency.




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