Falafel

Name: Falafel
Yield: Serves 4 (makes about 10)
Ingredients: 1 × 400 g (14 oz) can chickpeas (garbanzo beans), drained and patted dry with paper towels; 2 tbsp olive oil, for frying; 1 tsp ground coriander; 2 spring onions (scallions), finely sliced; 1 garlic clove, crushed; handful of flat-leaf parsley; sea salt, to taste; 250 ml (9 fl oz/1 cup) water; 120 g (4½ oz/½ cup) raw millet

Preparation info

Serves
4

Difficulty
Easy

Appears in

Rose Elliot's Complete Vegan

By Rose Elliot

Published 2019

About

These are lovely served with the Lettuce, Olive and Avocado Salad and a good-quality, preferably organic, store-bought hummus (or you can whizz some up in about 5 minutes –).

Ingredients

120 g (4½ oz/½ cup) raw millet
250

Starter
Street Food
Vegan
Gluten-free

Method

Put the millet into a saucepan along with the water and a big pinch of salt and bring to the boil. Reduce the heat, cover and simmer for 15–20 minutes, until the millet is tender and fluffy and all the water has been absorbed.

Transfer the cooked millet to a food processor and add the chickpeas, parsley, garlic, spring onion (scallions) and coriander (cilantro). Process until just combi