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Pea and millet balls with tahini dip

Looking for a healthy, satisfying snack? Look no further than our pea and millet balls served with a tahini dip. We especially love them because millet is a good-for-you budget-friendly replacement for quinoa.


200g millet
2 tbsp olive oil
1 onion, peeled and chopped
180g peas
1 clove garlic, peeled and crushed
1 green chilli, chopped
1 tbsp finely chopped parsley
40g Parmesan, grated
Zest and juice of 1 lemon
Salt and black pepper
Flour, to dust
2 tbsp tahini
1 tsp honey

1. Place the millet in a pot with 400 ml water and cook covered until soft, about 20 minutes. Drain.
2. Heat 1 tbsp oil in a pan over medium heat and fry the onion for 10 minutes, until translucent. Add the peas, garlic and chilli and fry for 5 minutes.
3. Allow to cool slightly before placing in a food processor. Add the cooked millet, parsley, Parmesan and lemon zest. Season. Pulse until just combined.
4. Form the mixture into 12–16 small balls. Roll in the flour.
5. Heat 1 tbsp oil in a pan and fry the balls over medium heat until golden. Remove and drain on paper towel.
6. Combine the tahini, lemon juice, honey and 1 tbsp water. Season. Serve with the millet balls.

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