
Ingredients
- 2 cups leftover cooked Eden Millet
- 1 Tbsp Eden Extra Virgin Olive Oil
- 3 cloves garlic, pressed
- 1 medium onion, minced
- 15 ounces Eden Garbanzo Beans, 1 can drained, reserve liquid
or cooked Eden Dry Garbanzo Beans - 2 Tbsp EDEN Roasted Sesame Tahini
- 2 Tbsp lemon juice, freshly squeezed
- 2 Tbsp fresh parsley, minced
- 2 tsp Eden Cumin Powder
- 1/2 tsp Eden Sea Salt
- 1/4 tsp Eden Cayenne Pepper, optional
- 1 Tbsp Eden Hard Red Spring Wheat Whole Grain Organic Flour
- 1/2 cup organic yellow cornmeal
- Eden Safflower Oil, for frying falafel
- 1/2 cup Original Edensoy, or Extra Original
- 2 Tbsp EDEN Roasted Sesame Tahini
- 1/2 tsp Eden Cumin Powder
- 2 Tbsp lemon juice, freshly squeezed
- 2 cloves garlic, minced
Directions
To prepare the falafel, heat olive oil, sauté onion and garlic for 2 to 3 minutes. Blend garbanzo beans in a blender or food processor with tahini and lemon. Place in a bowl and mix in cooked millet, sautéed onions and garlic, parsley, cumin, salt and cayenne. If too wet, mix in whole wheat pastry flour. If too dry, mix in a little reserved bean juice. Shape into 15 equal size balls and roll in cornmeal to coat each. Fry in hot safflower oil, turning occasionally, until golden. Remove and drain on paper towels. Repeat until all falafel are cooked.
To prepare the sauce, combine all ingredients in a blender or food processor. Puree until smooth and creamy. Spoon sauce over falafel. These can be served as is or in pita bread with your favorite salad vegetables. Yield: 15 falafel
Nutritional Information
Per serving - 293 calories, 11 g fat (34% calories from fat), 10 g protein, 40 g carbohydrate, 6 g fiber, 0 mg cholesterol, 194 mg sodium