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We make a delicious orange cream from the sweet potatoes and refine them with roasted seeds. This gives the recipe a nutty note. The wonderful yellow millet falafels are very easy to make and taste wonderful. You can still prepare a few more of them and then eat them as an inlay for a lush garden / herb salad.
Taking it to work as a snack is a great idea, or you can wrap fried zucchini strips around it and serve it as a appetizer.
Just give it a try.
MILLET falafels
With wet hand roll cooked millet into small balls / falafels and sauté on all sides until golden and crispy. You get about 15-20 millet balls from the mass.
You are welcome to double the amount of the sweet potato puree, then lunch is enough for 4 people.
Millet falafels with sweet potato mash
2 persons
mashed sweet potatoes
1 sweet potato (250g)
1 shallot
2 small cloves of garlic
olive oil
100 ml whipped cream (plant based)
Millet falafels
250 g golden millet
500 ml vegetable broth
1/2 tsp turmeric
60 g grated cheese (spicy variety)
mashed sweet potatoes
Finely chop the garlic and onions and fry in 1-2 tablespoons of olive oil.
Add the sweet potato cubes and deglaze with 100 ml of water. Simmer for 15-20 minutes with the lid closed or until the potatoes are tender. Add the whipped cream, bring to the boil and mash the potatoes. Depending on the consistency, add more whipped cream.
Season with salt and pepper.
Millet falafels
Briefly wash millet and bring to the boil with 500 ml broth and turmeric. Then simmer for 30 minutes with the lid closed on a low setting.
Season with salt and pepper. Let it cool well and then mix in the cheese. Form small balls out of the millet with wet hands. Heat the oil in a large pan and fry the balls until crispy and golden on each side.
Arrange with sweet mashed potatoes, cress, roasted seeds and serve with a salad.
If you try these millet falafels or one of my other recipes, please leave us a comment how you liked it. Tag us @KLARASLIFE on Instagram and hashtag it #KLARASLIFE so we can see them and share with the community! Thank you!
Millet falafels with sweet potato mash
Ingredients
mashed sweet potatoes
- 1 sweet potato 250g
- 1 shallot
- 2 small cloves of garlic
- olive oil
- 100 ml whipped cream plant based
Millet falafels
- 250 g golden millet
- 500 ml vegetable broth
- 1/2 tsp turmeric
- 60 g grated cheese or 1 tsp nutritional yeast
Instructions
mashed sweet potatoes
- Finely chop the garlic and onions and fry in 1-2 tablespoons of olive oil.
- Add the sweet potato cubes and deglaze with 100 ml of water.
- Simmer for 15-20 minutes with the lid closed or until the potatoes are tender. Add the whipped cream, bring to the boil and mash the potatoes.
- Depending on the consistency, add more whipped cream.
- Season with salt and pepper.
Millet falafels
- Briefly wash millet and bring to the boil with 500 ml broth and turmeric. Then simmer for 30 minutes with the lid closed on a low setting.
- Season with salt and pepper. Let it cool well and then mix in the cheese. Form small balls out of the millet with wet hands. Heat the oil in a large pan and fry the balls until crispy and golden on each side.
- Arrange with sweet mashed potatoes, cress, roasted seeds and serve with a salad.
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