Try my take on a gluten-free tabbouleh made from millet, with a picante orange tahini dressing. Varieties of koftas—meatballs—are eaten throughout Eastern Europe, Greece, the Mediterranean, the Middle East, and India. This plant-based version goes really well over the savory-sweet tabbouleh.
- 1/2 cup millet
- 1 cup water
- 2 tbs olive oil
- 2 tbs lemon juice
- 1/2 cup shredded carrot
- 1/2 cup shredded zucchini
- 1/4 cup sun dried tomato, minced
- 1/4 cup spring onion, thinly sliced
- 1/2 tsp garlic powder
- to taste sea salt, freshly ground black pepper
- 1 handful each fresh parsley and basil, finely chopped
- to taste fresh mint leaves, very finely chopped
- 1/2 tsp paprika powder
- 1/2 tsp thyme, dried
- 1/3 cup tahini
- 1/4 cup water
- 2 tbsp 100% orange juice
- 1 1/2 tbsp orange marmalade
- 1tsp olive oil
- 1tsp lemon juice
- 400 g white bean, canned
- 1 medium carrot, chopped
- 1 cup chickpea flour
- 1/2 tsp dried parsley
- 1 tbsp olive oil
- salt, pepper
- 1 small shallot, chopped
For the tabbouleh:
1. Add the millet and water to a medium saucepan. Bring to a boil over high heat, reduce the heat to low, cover, and simmer for 10 minutes, or until most of the water is absorbed and the millet has puffed up a bit. Remove from the heat and set aside, covered, for 5 minutes, or until the remaining water is absorbed. Remove the lid and fluff with a fork.
2. In a large mixing bowl, combine the millet, sun dried tomatoes, shredded veggies, parsley, basil, garlic and paprika powder, mint, and thyme.
For the orange trahini dressing:
Combine tahini, 1/4 cup water, orange juice and marmalade, 1 ts olive oil and lemon juice and blend until well-mixed.
For the kofta:
1. Preheat the oven to 190°C.
2. In a blender mix together the beans, carrot, shallot. Transfer it to a bowl and whisk together with the chickpea flour, 1 tbs olive oil, salt, pepper, and parsley.
3. Grease a baking tray with olive oil, and scoop a spoonful of the mixture into your hand and form the koftas or patties, placing them on the baking sheet. Bake them for about 40 minutes, turning them at half time, so both sides will be evenly golden.
4. Pour the dressing over top and toss to coat. Taste and season with more sea salt and black pepper or herbs if desired.
Related: Stuffed Grape Leaves
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Photo: Imola Toth