Serves: 5 | Prep Time: 15 minutes | Cook Time: 15 minutes


  • 2 cups leftover cooked organic 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 organic roasted tahini (sesame butter)
  • 2 Tbsp lemon juice, freshly squeezed
  • 2 Tbsp fresh parsley, minced
  • 2 tsp ground cumin
  • 1/2 tsp Eden Sea Salt
  • 1/4 tsp cayenne pepper, optional
  • 1 Tbsp organic whole wheat flour
  • 1/2 cup organic yellow cornmeal
  • Eden Safflower Oil, for frying falafel
  • Sauce
  • 1/2 cup Edensoy Original
    or Edensoy Extra Original
  • 2 Tbsp organic roasted tahini (sesame butter)
  • 1/2 tsp ground cumin
  • 2 Tbsp lemon juice, freshly squeezed
  • 2 cloves garlic, minced


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 - 350 calories, 12 g fat (31% calories from fat), 13 g protein, 49 g carbohydrate, 9 g fiber, 0 mg cholesterol, 221 mg sodium

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