Today’s recipe is one I’ve had in my back pocket for quite some time. It’s inspired by my favorite veggie burger of all time – The Hemp and Greens Burger – from Hilary’s Eat Well. The two recipes aren’t exactly the same, but the millet-y, fritter-y goodness is definitely there. I’ve made this version with chickpea flour as a binder, which works amazingly at holding these little fritters together. Plus, it’s added protein AND it’s gluten-free. It’s a win-win!
Before writing this, I just read a post by Jessie of Faring Well, where she talked about her new home in California and what it means to her. It got me thinking about the concept of home, and what it means to have a home. Because of my health issues, I had to quit my job and move back to my parents’ house. Of course, I’m very grateful that they allowed me to do so, and that they have the means to help support me as I go through my recovery. But my view of this house as “home” is a complicated one. I mean, I grew up here – this is where I went through every major and minor event of my childhood and adolescence. But after having been gone for three years then coming back, it feels different. The hardest part is not having full autonomy over the kitchen. Some days I’ll want to work on a recipe, and I’ll find my mom already there using up the countertop. Or I’ll find the pan I need is dirty in the dishwasher. And yes, I know these are serious first world problems (and I feel a little guilty even bringing them up), but I just so miss being the only one in the kitchen.
But as I’ve thought about these problems, I’ve realized that these are really minor obstacles in the grander scheme of things. And that a home is what you make of it. It may not be perfect, or what you exactly want at the time, but it’s what you’ve got – for better or for worse. Having a safe place to go to at the end of the day is a luxury, one that is denied to many people. It’s so important to keep that in mind, and to constantly count your blessings instead of tallying up inconveniences. It’s a lesson that I am still learning.
- 1 Cup Millet
- 1 3/4 Cups Water for cooking
The Rest of the Fritters
- 1/2 Cup Chickpea Flour
- 1/3 Cup Psyllium Husk
- 1/4 Cup Coconut Oil melted
- 1/2 Cup Water
- 1 Tsp Dried Parsley
- 1/2 Tsp Paprika
- 1/2 Tsp Onion Powder
- 1/2 Tsp Salt
- 1/2 Tsp Pepper
- 1/8 Tsp Mustard Powder
- 1/8 Tsp Coriander
Start by cooking the millet. Add the millet and water to a pot and bring to a boil together. Once water is boiling, lower heat to a simmer and let cook for about 15 minutes. Try not to stir - it may make the millet mushy. When done, remove from heat and let sit for 10 minutes, so that all the liquid can absorb. (PS - If you have a rice cooker, I would highly recommend using it to cook the millet instead of using the pot!)
When millet is done cooking, preheat oven to 375 degrees F.
Let millet cool a little bit before adding in the other ingredients.
Start by adding the melted coconut oil to the millet, mixing well so that millet is evenly coated.
Then, add in chickpea flour, psyllium husk, and spices, mixing well so that everything is evenly combined.
Finally, add in the water and mix until a sort of "dough" is formed.
Using an ice cream scoop, portion out the fritters into little balls. Then, flatten the balls into little disks. Depending on how big your scoop is, you may have between 12-16 fritters.
Space out the fritters evenly on a baking sheet lined with parchment paper.
Bake fritters in the oven for 30 minutes.
Fritters can be served in a bunch of different ways - they're delicious in a salad, or in a pita wrap with hummus.
It’s that time of year again – the Saveur 2016 Blog Awards! This is huge, y’all – it’s basically the Academy Awards for food bloggers. If you’ve enjoyed Well and Full over the past year, it would mean so much to me if you’d give me a vote for “Best New Voice”!!