These millet-based croquettes still carry the distinct falafel flavor with an added barbecue kick from the spice mix! Millet is a healthy grain, rich in iron and other nutrients, and if there are some cooked leftovers lying around in my fridge, I often use them to make these elegant croquettes. They are always well received, even by otherwise picky eaters!
Ingredients
Servings 10 croquettes
- ½ cup millet 100 g
- 1¼ cups boiling water 300 ml
- 2 tablespoons finely chopped onion
- 1 teaspoon finely chopped garlic
- 1 teaspoon ground coriander
- 1½ teaspoons barbecue spice rub with added salt
- ¼ cup freshly chopped parsley leaves 6 g
- ¼ cup polenta/cornmeal 80 g
- olive oil for brushing
Nutritional Facts
Nutrition Facts
BBQ Falafel Croquettes
Amount per Serving
Calories
57
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.1
g
1
%
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
0.1
g
Sodium
3
mg
0
%
Potassium
45
mg
1
%
Carbohydrates
11
g
4
%
Fiber
1
g
4
%
Sugar
0.1
g
0
%
Protein
2
g
4
%
Vitamin A
154
IU
3
%
Vitamin C
2
mg
2
%
Calcium
14
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Wash and drain the millet well, then place in a saucepan and pour over the boiling water.
- Cover, lower the heat to a minimum, and simmer for 12–15 minutes until the millet soaks up all the liquid and becomes soft. Spread on a plate to cool. (You can also use leftover cooked millet from previous meals and skip this stage.)
- Preheat the oven to 350°F or 180°C Gas 4.
- Place the cooked millet in a large bowl and add the onion, garlic, spices, and parsley. Knead well into a sticky dough that holds together.
- Form 10 cylinder-shaped croquettes, brush each one with oil on all sides and roll them in the polenta.
- Transfer to the lined baking sheet and bake in the preheated oven for 15–20 minutes or until golden brown. They will brown nicely if you switch on the grill/broiler mode at the end of baking.
- Serve while warm.
Equipment
- baking sheet lined with baking parchment
Photos and recipes courtesy of Falafel by Dunja Gulin, published by Ryland Peters & Small ($16.65) Photography by Tim Atkins © Ryland Peters & Small
