Millet and sesame balls with creamy onion and basil sauce

Ingredients

• ½ cup millet (about 125 g)
• ¼ cup white sesame seeds (35-40 g)
• 3 tablespoons oil
• 2½ cups water or vegetable broth
• 4 tablespoons breadcrumbs
• 4 tablespoons plant-based cooking cream
• 3 tablespoons water
• 3 tablespoons vital wheat gluten
• 1 cup cooked chickpeas (about 170 g)
• 2 teaspoons soy sauce
• ⅛ teaspoon salt
• ¼ teaspoon thyme
• ¼ teaspoon parsley
• ¼ teaspoon sweet paprika
• ¼ teaspoon nutmeg
• ¼ teaspoon sage
• ¼ teaspoon black pepper
• ½ cup cornstarch
• Sunflower oil, for frying
• ½ onion, for the sauce
• 1 tablespoon vegan butter, for the sauce
• 1½ tablespoons all-purpose flour, for the sauce
• 200 ml soy milk, for the sauce
• 10-12 almonds
• 6-8 small basil leaves

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• What to use instead of soy sauce
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Instructions

1. Toast the millet and sesame seeds in a small pot with the 3 tablespoons of oil over medium-low heat, stirring constantly. When they turn golden, add the 2½ cups of water or broth and cook for 10-12 minutes over medium-low heat, until the millet is well cooked and there's no water left (without letting it burn or stick). Let it cool slightly.
2. In a small bowl, mix the breadcrumbs with the plant-based cooking cream.
3. Mash the chickpeas with a fork in a bowl. Add the millet and sesame and mix. Add the salt, soy sauce, herbs, spices and gluten and mix again. Add the breadcrumb mixture and mix very well. Gradually add the 3 tablespoons of water, mixing and kneading by hand.
4. Put the cornstarch in a shallow dish and heat plenty of oil in a medium deep skillet over medium heat (160-170°C / 320-340°F). Shape small balls (1 tablespoon of mixture each, for example), roll them in the cornstarch and fry them for 2-3 minutes per side. Transfer them to a plate lined with paper towels.
5. In the oven: preheat the oven to 190°C (375°F) and, without coating them in cornstarch, bake them on a baking sheet lined with parchment paper, spaced apart, for 12-15 minutes, turning them at least a couple of times.
6. For the sauce, chop the onion and cook it gently in a pot with the vegan butter over low heat until very tender. Add the flour and stir for 1 minute. Gradually add the soy milk, whisking constantly, and cook for 3-4 minutes, until it thickens slightly. Season with salt.
7. Chop the almonds and basil. Add them to the sauce, warm it over low heat, add the balls and mix well.
8. Serve garnished with a few small basil leaves, as a snack or appetizer.

Nutrition facts

Approximate, per serving (about 216 g). Calculated with data from USDA FoodData Central.