CHICKPEA FALAFEL WITH MILLET TABBOULEH
Vegetarian
35 Min
pretty easy
4 People
Rating starstarstarstarstar
Spiced chickpea falafels with a millet tabbouleh, yoghurt and lemon wedges.
1. Place millet in a saucepan with water. Bring to a simmer then cook, covered, for 15-20 minutes, or until tender. Drain and rinse.

2. Chop shallot and garlic. Blend with drained chickpeas, 1 tbsp cumin and 1 tbsp coriander and egg. Transfer to a large bowl. Grate carrot, add to bowl along with chickpea flour and sesame seeds. Mix well.

3. Heat a frypan over medium-high heat with 3 tbsp oil. Shape falafel mixture into balls. Place in pan and lightly flatten to form patties. Cook for 3-4 minutes on each side, or until golden. Cook in batches if needed.

4. Quarter tomatoes. Dice capsicum, trim and slice snow peas. Slice chives.

5. Whisk 1/2 lemon juice (wedge remaining) with 2 tbsp olive oil, salt and pepper. Toss with vegetables and millet.

6. Serve falafel with tabbouleh, lemon wedges and a dollop of yoghurt.

Notes:
Add crushed garlic to yoghurt to make an aioli.
From your box:
Millet 1 packet (150g)

shallot 1
Garlic 1 clove
chickpeas 2 x 400g
carrot 1
chickpea flour 1 packet (80g)
sesame seeds 1/2 packet (35g)

cherry tomatoes 1 punnet
red capsicum 1
snow peas 1/2 punnet (125g)
chives 1/2 bunch

lemon 1
yoghurt 1 tub (200g)

From your pantry: oil (for cooking + olive), salt, pepper, ground cumin, ground coriander, egg (1)