MILLET GROATS FALAFELS WITH A ZINGY GHERKIN, TOMATO AND LEMON BALM SALAD

Millet groats, or kasza jaglana are an ancient kasza that are incredibly nutritious. Traditionally, it’s eaten either for breakfast, as a soup similar to kasza manna, or used as a side to a meaty sauce, rather like kasza gryczana (buckwheat groats). I've re-worked the kasza in this recipe into ‘falafel’-style veggie balls that make a welcome addition to any fresh salad; I’ve added lemon balm into this recipe, which is a citrusy, fresh-tasting herb that’s sold all around in Poland. It’s worth growing the herb yourself, but if you can not get hold of it, feel free to replace it with basil or coriander (cilantro). If you are short on time you can replace the dried chickpeas with canned. {Serves 4}

FOR THE ‘FALAFELS’

100 g (3½ oz/½ cup) dried chickpeas, soaked overnight (or ½ x 400 g/14 oz can, rinsed and drained)

4 tablespoons rapeseed oil

1 small onion, finely chopped

1 carrot, finely grated

100 g (3½ oz) millet groats, rinsed and drained

½ teaspoon paprika

1 egg

50 g (1¾ oz/¹/₃ cup) dried breadcrumbs

50–75 g (1¾–2¾ oz/scant ½–²/₃ cup) hard goat's cheese, grated

FOR THE SALAD

4 tomatoes, chopped

4 gherkins, chopped

handful of chives, chopped

handful of fresh lemon balm, roughly chopped

3 tablespoons lemon juice

2 tablespoons olive oil

salt and white pepper, to taste

First make the falafels. If you are using soaked dried chickpeas, drain and rinse them and then cook them in a large pan of boiling, salted water for about 45 minutes, or until soft.

Meanwhile, heat 1 tablespoon of the rapeseed oil in a pan and fry the onion and carrot over a medium heat until softened. Add the millet groats and stir into the carrot and onion until thoroughly combined. Add enough boiling water to cover by about 1 cm (½ in). Cover with a lid and cook over a low heat for about 30 minutes.

For the salad, combine the tomatoes and gherkins (which should be uniform in size) in a bowl and add the chives and lemon balm. Pour the lemon juice and olive oil over the top, season to taste and chill in the fridge for at least 30 minutes.

Continue preparing the falafels. Tip the cooked and drained chickpeas (or canned chickpeas) into a food processor or blender and blitz to a paste. You might need to add a little olive oil or lemon juice if this mixture is very stiff. Transfer to a bowl and combine with the cooked millet groats. Add the paprika to the bowl, then allow the mixture to cool before adding the egg. Mix all the ingredients thoroughly with your hands and then roll into small walnut-size balls.

Tip the breadcrumbs onto a large plate and then roll each falafel in the breadcrumbs. Heat the remaining rapeseed oil in a frying pan (skillet) over a medium heat. Fry the balls in batches, until lightly browned on each side. Transfer to an ovenproof dish.

Preheat the grill (broiler) to high. Scatter the grated goat's cheese over the top of the balls and grill (broil) for 2 minutes, or until the cheese melts. Serve on top of the zingy salad.

{Time: 1 hour 45 minutes, if using dried chickpeas or 1 hour if using canned chickpeas}