3 cups chickpeas
1 cup cooked millet
1/2 cup corn
1/2 cup peas
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 pressed garlic cloves
6 leaves fresh spinach
1/2 cup cooked diced carrots
2 tablespoons chopped dill
1 tablespoon rapeseed oil + oil to fried
fresh ground black pepper
Wash and soak chickpeas, then cook them until very tender about 2 hours. Meanwhile, cook a millet and carrots. Chop the onion, dill, bell pepper, spinach and cooked carrots. In a medium size skillet saute pressed garlic,onion, bell pepper, spinach over medium heat. Allow them to cool. Drain well and mash the chickpeas. In a large bowl, combine together mashed chickpeas, millet, eggs, salt, pepper and all of the vegetables. Create small balls from the mixture. Heat the oil in a large pan over medium heat and fry balls on all sides until golden brown.
1 cup raw millet
2 1/4 cups water
Pour 2 1/4 cups water into a medium pot and bring water to a boil.
Meanwhile, in a large, dry skillet or saucepan, toast the raw millet over medium heat for about 5 minutes until it turns a rich golden brown and the grains become fragrant. Stir constantly, not let them burn. Then, rinse toasted millet thoroughly in water. Drain very well.
Into boiling water pour toasted millet, add salt, stir, then simmer covered for about 15 minutes (or until millet absorb most of the water) over very low heat. During simmer DON’T STIR!!! Remove from heat and allow it to sit covered for 10 minutes.
Then, take off the lid and let evaporate any possible excess water. After millet is a little bit cool off, fluff it with a fork.
Thus prepared millet can be served or stored in the refrigerator 2-3 days and used to cook delicious snacks or breakfast