Posted on 5 Comments

Millet Grain Bowl with Falafels and Creamy Cilantro Sauce/Dressing

This millet grain bowl is a nice change from the regular grain bowl you see. Millet is simple to make and has a wonderful flavor. You can grind the grain and turn it into a flour. It cooks just like rice – 1 cup of millet/ 2 cups liquid.

I had made some Easy Falafels and the Creamy Cilantro Sauce/Dressing for dinner the night before. To change it up a bit I used those ingredients and a few others to make this flavor packed grain bowl. This recipe makes two bowls with extra Creamy Cilantro Sauce/Dressing and extra Falafels.

Assemble the bowl in the order of the ingredients.

DSC_0045 2

Serve. Eat. Enjoy.

DSC_0046

Posted on 12 Comments

Easy Falafels GF/Vegan

I was trying to think of something different I could do with the chickpeas I had made and falafels came to mind. This recipe is easy and adaptable to go with your likings. It is all made in the food processor so there is minimal cleanup. I always like minimal cleanup.

  • 1 1/2 c chickpeas
  • 1/3 c cilantro, fresh, chopped
  • 1/2 c onion, diced
  • 2 tbsp sesame seeds
  • 1 1/2 tsp cumin
  • 1/4 tsp Himalayan salt
  • 1/8 tsp black pepper
  • 1/8 tsp coriander
  • 4 tbsp oat flour

Note: You can use the canned variety of chickpeas, however, make sure they are rinsed and drained.

Note: Oat flour can be made by grinding rolled oats into a spice grinder or food processor.

Combine all the ingredients into the food processor and process until it is thoroughly combined and resembles a crumbly dough.

Transfer to a bowl and cover. Refrigerate the dough for 1-2 hours. The refrigeration helps the dough to firm up and the falafels hold together better.

Form dough into 12 little patties. Cook the falafels over medium heat in a non-stick skillet. Make sure the skillet is hot before you put the falafels in the pan. Cook each side until a deep golden color.

Serve. Eat. Enjoy.

DSC_0047