Millet falafel

STEP BY STEP

Let's make something delicious.

1. 01

   For the falafel, drain the chickpeas well and blend with the millet, egg, breadcrumbs and spices to form a fine mixture. If the mixture is difficult to shape, mix in one tsp of starch. Season with salt and pepper.

2. 02

   Set the mixture aside. For the tomato salad, remove the tomato cores and cut the tomatoes into eighths. Peel the onion and cut into thin strips. Pick the mint and parsley leaves, roughly chop them and mix with the tomatoes, onion strips, olive oil, balsamic vinegar and seasonings. Adjust the salt and pepper to taste.

3. 03

   Mix the quark and yoghurt in a bowl. Finely chop the half bunch of coriander and fold it in.

4. 04

   Heat the oil in a saucepan or, preferably, a deep-fat fryer to 170 °C. Deep-fry the falafel for 2–3 minutes until golden. Drain on a kitchen towel and serve with the tomato salad and herb quark dip.