Millet Sweet Potato Falafel
| Serves | 6 |
|---|---|
| Ingredients | Grains |
| Day Part | Lunch |
| Menu Part | Entree |
| Cuisine Type | Mediterranean |
Chef Joel Schaefer
Allergy Chefs Inc.
Portland, Ore.
Chef Schaefer incorporates millet into a falafel recipe to replace some of the chickpeas and add whole-grain nutrition to the recipe. The millet lends a mild, sweet nutty flavor to the falafel cakes and lightens their texture. Pan frying instead of deep frying lightens up the recipe even further.
Ingredients
Falafel
1 cup dry chickpeas
1/2 cup chopped red onion
1 tbsp. minced garlic
1 tbsp. minced jalapeno
1/4 cup chopped cilantro
1/4 cup chopped flat leaf parsley
2 tsp. garam masala
1 tsp. kosher salt
1/4 tsp. ground black pepper
1 1/2 tbsp. lime juice
1 cup mashed sweet potato
1 cup cooked millet
2 tbsp. chickpea flour
Grapeseed oil, for frying
Cilantro lime aioli
1 cup eggless mayo
1 tbsp. plus 1 tsp. white miso
3 tbsp. lime juice
2 tbsp. harissa
2 tbsp. Thai sweet chili sauce
1/4 cup firmly packed fresh cilantro, chopped
1 tbsp. agave nectar
Steps
- Prepare potatoes: Wash potatoes and dry with paper towel. Rub with vegetable oil and roast at 375 F for around 45 minutes or until soft. Allow potatoes to cool completely, making skin easy to remove. Transfer pulp to mixing bowl and mash.
- Prepare falafel: Soak chickpeas in 4 cups water in a bowl, covered and refrigerated overnight.
- Place chickpeas, onion, garlic, jalapeno, parsley, garam masala, salt and pepper in food processer. Alternate between pulsing and blending, stopping to scrape down sides of bowl until mixture has a coarse texture.
- Drizzle mixture with lime juice and blend for 10 seconds. Transfer mixture to a mixing bowl and add 1 cup mashed sweet potatoes, millet and chickpea flour. Fold ingredients together with rubber spatula.
- Using a #30 scoop, portion filling onto sheet pan lined with parchment paper. Gently shape each portion into a flat disk, about 1/2-inch thick. Repeat until all patties are formed.
- Heat large skillet over medium heat. Add 2-3 tablespoons grapeseed oil and swirl to coat pan. Cook falafel patties in batches for 2 minutes per side, until golden brown. Place back on sheet pan and sprinkle with kosher salt. Once falafels are cooked, place in oven to reheat.
- Prepare aioli: Combine all ingredients in blender and process until cilantro is finely chopped.
- Drizzle warm falafel with aioli and serve immediately.