Introduction

Millet and chickpeas are both nutritious and versatile ingredients that come together in this delightful patty recipe. The mild, nutty flavor of millet pairs beautifully with the earthy taste of chickpeas, creating a satisfying and protein-packed dish. These patties are perfect as a snack, appetizer, or even a light main course. They’re also ideal for making ahead and storing in the fridge or freezer for quick meals.

Ingredients

• 1 cup millet (foxtail, barnyard, or any variety of your choice)
• 1 1/2 cups water
• 1 cup cooked chickpeas (canned or boiled)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 small carrot, grated
• 1/4 cup fresh coriander leaves, chopped
• 1/4 cup fresh parsley, chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon paprika
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon chili powder (optional, adjust to taste)
• Salt and pepper to taste
• 1 tablespoon olive oil (for cooking)
• 1/4 cup all-purpose flour or chickpea flour (for binding)
• 1 egg or flax egg (for binding, optional)

Instructions

1. Preparing the Millet:
   • Rinse the millet under cold water.
   • In a medium saucepan, bring 1 1/2 cups of water to a boil.
   • Add the rinsed millet and a pinch of salt. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the millet is tender and the water is absorbed.
   • Fluff the millet with a fork and let it cool.
2. Preparing the Chickpeas:
   • If using canned chickpeas, drain and rinse them thoroughly.
   • If using boiled chickpeas, make sure they are well-drained.
3. Making the Patty Mixture:
   • In a large bowl, mash the cooked chickpeas with a fork or potato masher, leaving some chunks for texture.
   • Add the cooked millet, chopped onion, minced garlic, grated carrot, coriander leaves, and parsley.
   • Stir in the ground cumin, ground coriander, paprika, turmeric powder, chili powder (if using), salt, and pepper.
   • Mix well. If the mixture seems too dry, add a little water or a beaten egg (or flax egg) to help bind it. If it’s too wet, add a little flour or chickpea flour.
4. Forming the Patties:
   • Shape the mixture into patties, about 1/2 inch thick and 2-3 inches in diameter.
   • Heat olive oil in a non-stick skillet over medium heat.
5. Cooking the Patties:
   • Place the patties in the skillet and cook for 3-4 minutes on each side, or until they are golden brown and crispy.
   • Remove from the skillet and drain on paper towels.
6. Serving:
   • Serve the millet and chickpea patties warm with a side of yogurt or your favorite dipping sauce.
   • They also pair well with a fresh salad or can be used as a filling for wraps or sandwiches.

Tips

• Binding Agents: If you prefer a vegan option, use a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) as a binder instead of a regular egg.
• Seasoning: Adjust the spices according to your taste preference. You can add other spices or herbs for additional flavor.
• Texture: For a smoother texture, you can blend the chickpeas before mixing with millet. For a chunkier texture, mash them lightly.
• Storage: These patties can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat in a skillet or oven for best results.

Enjoy your Millet and Chickpea Patties, a flavorful and healthy dish that’s perfect for any meal or snack!