Nourish bowl w/ carrot mint falafels & herby millet

This dish is the epitome of what I'm craving at the moment. After lots of treats over the holiday period, I'm naturally feeling very ready to dive into big bowls of green goodness. These tasty falafels are super easy to put together and makes lots so you'll be sorted for a few meals. The herby millet is also fantastic and so is the tahini dressing. You'll love this one! 

Summer Nourish bowl w/ carrot mint falafels & herby millet

Makes 15 falafels

Salad serves 2

After the indulgence of the holiday season, I’m excited to dive into big bowls of green goodness. These falafels are tasty, fresh and very simple to throw together. You’ll have enough falafels for several meals.

I’ve suggested my favourite combination of salad ingredients but feel free to tweak to suit what you have on hand or in the garden.

Falafels

1 x 400g can chickpeas - drained

1 x 400g can white beans - drained

1 teaspoon curry powder (choose mild or hot to suit your taste)

1 medium carrot - grated and squeezed tightly of liquid

Zest of 1 lemon

1/2 small onion - finely diced

2 garlic cloves - finely diced

Large handful mint - roughly chopped

Large handful parsley - roughly chopped

Tahini & lemon dressing

1/4 cup tahini

2 tablespoons olive oil

Juice of 1 lemon

Sea salt and cracked black pepper

Herby millet

1 cup cooked millet (can also use quinoa)

Handful fresh basil - roughly chopped

2 tablespoons good quality olive oil

Sea salt and cracked black pepper

Vegetables

8 x cherry tomatoes - halved

1/2 ripe avocado - sliced

3 inch piece telegraph cucumber - finely sliced

1/3 cup saurkraut - choose a raw variety

2 handfuls salad greens

To serve: lemon wedges, sesame seeds, additional fresh herbs

Falafel method

Preheat oven to 220 degrees celsius.

Combine all the falafel ingredients 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.

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.

Tahini dressing method

Combine all ingredients in a bowl and whisk until smooth

Herby millet

Combine all ingredients in a bowl and mix together. Taste and adjust seasoning as desired.

To assemble

Divide the millet and 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.

Leftover falafels can be stored in the fridge for up to 3 days. Can me frozen for up to 2 months (thaw before reheating). Reheat in a very hot oven for 10 minutes.