Instructions:
Cook the millet grains in salted water under cover, over low heat for about 20 minutes. Leave it to cool. Grind the chickpeas in a food processor or blend it. Peel the carrots and grate it on the small holes of a box grater or using a food processor's grating attachment. Chop the parsley finely. Heat olive oil in the frying pan and stir fry onion and carrot (about 2-3 minutes). Add carrot, onion, parsley, rolled oats and spices to the millet. Mix well all the ingredients. From the mixture shape small balls the size of a walnut. Fry the “meatballs” in oil or bake in the oven until they’re golden brown (180 degrees C). We fried our “meatballs” in oil.
Prepare the sauce: add the tomato paste/ chopped tomatoes to the pan. Add water and spices, mix well and cook under cover over low heat for a few minutes.
Place the fried/ baked “meatballs” in a large pan. Pour the tomato sauce over all “meatballs”. Cook over low heat for 10-15 minutes or preheat the oven to 180 degrees C and bake for about 15 minutes.
Serve with favorite salad.
