Carrot Falafel Bowl with Millet

Ingredients

• 400 g Chickpeas, canned
• 400 g White beans, canned
• 1 pcs Carrot, grated
• 1/2 pcs Onion, finely diced
• 2 clove Garlic
• 1 tsp Curry powder, hot or mild, depending on taste
• 1 pcs Lemon, juiced and zested
• 1 bunch Mint, fresh
• 1 bunch Parsley, fresh
• 60 ml Tahini
• 2 tbsp Olive oil
• 1 tsp Sea salt
• 1 tsp Black pepper, ground
• 240 ml Millet
• 1 bunch Basil, fresh
• 8 pcs Cherry tomatoes
• 1 pcs Cucumber, sliced
• 120 ml Sauerkraut
• 470 ml Green salad leaves
• 1 tbsp Sesame seeds

Method

1. Preheat oven to 220°C.
2. Combine the drained chickpeas, white beans with the grated carrot, onion, lemon zest, mint and parsley in a food processor and blitz until well mixed. The mixture should not be totally smooth. Roll heaped tablespoons of mixture into balls and place on an oven tray lined with baking paper. Use your fingers to very slightly press down on the balls. The falafels will flatten as they cook so it’s important to leave them with good height before placing in the oven.
3. Brush generously with oil. Bake for 15–18 minutes until golden. Turn balls halfway through cooking. Place carefully on a wire rack to cool while you assemble the other components.
4. Combine tahini, olive oil, lemon juice, salt, black pepper in a bowl and whisk until smooth.
5. Cook the millet in twice the amount of water then add fresh basil, olive oil, salt and pepper.
6. Divide the millet and chopped vegetables among 2 bowls. Top with the falafels and drizzle generously with tahini dressing. Garnish with lemon wedges, sesame seeds and additional herbs. Serve immediately.