BBQ Falafel Croquettes
[Vegan]
Author Bio
Dunja Gulin is a Croatian-based cooking teacher and expert in plant-based nutrition. She is a...
Dunja Gulin is a Croatian-based cooking teacher and expert in plant-based nutrition. She is a prolific cookbook author and her work has been featured in Bon Appétit Magazine, Vegetarian Living, and Marie Claire, among other publications. She hosts cooking workshops, prepares plant-based meals on yoga retreats on the Adriatic coast, and has been part of the Holistic Holiday at Sea kitchen team for the past five years. Her cookbook includes how to make freshly cooked falafel at home with more than 65 recipes for deep-fried and oven-baked patties, plus sauces, pickles, and salads plus easy flatbreads.
Excerpted From Falafel: Delicious Recipes for Middle Eastern-Style Patties, Plus Sauces, Pickles, Salads, and Breads. Photograph by Toby Scott © Ryland Peters & Small 2023. Read more about Dunja Gulin
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BBQ Falafel Croquettes [Vegan]
These millet-based croquettes still carry the distinct falafel flavor, with an added barbecue kick from the spice mix! Millet is a healthy grain, rich in iron and other nutrients, and if there are some cooked leftovers lying around in my fridge, I often use the to make these elegant croquettes....
These millet-based croquettes still carry the distinct falafel flavor, with an added barbecue kick from the spice mix! Millet is a healthy grain, rich in iron and other nutrients, and if there are some cooked leftovers lying around in my fridge, I often use the to make these elegant croquettes. They are always well received, even by otherwise picky eaters!
From Falafel: Delicious Recipes for Middle Eastern-Style Patties, Plus Sauces, Pickles, Salads, and Breads. Photograph by Toby Scott © Ryland Peters & Small 2023.
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Ingredients You Need for BBQ Falafel Croquettes [Vegan]
How to Prepare BBQ Falafel Croquettes [Vegan]
- Wash and drain the millet well, then place in a saucepan and pour over the boiling water. Cover, lower the heat to a minimum and simmer for 12–15 minutes until the millet soaks up all the liquid and becomes soft. Spread on a plate to cool. (You can also use leftover cooked millet from previous meals, and skip this stage.
- Preheat the oven to 350°F (180°C, Gas 4).
- Place the cooked millet in a large bowl and add the onion, garlic, spices and parsley. Knead well into a sticky dough that holds together.
- Form 10 cylinder-shaped croquettes, brush each one with oil on all sides and roll them in the polenta. Transfer to the lined baking sheet and bake in the preheated oven for 15–20 minutes or until golden brown. They will brown nicely if you switch on the grill/broiler mode at the end of baking. Serve while warm.
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