Millet “Falafel” with Avocado Tomato Relish recipes

Ingredients

• ½ cup raw millet, rinsed
• coarse sea salt
• ½ cup cooked chickpeas, crushed with a potato masher
• 4 scallions, white and light green parts only, thinly sliced
• ¼ cup finely chopped Italian parsley
• 1 lemon
• extra-virgin olive oil
• ½ cup chopped tomatoes (whatever’s best; we like tiny cherry tomatoes cut in half)
• 1 ripe avocado, diced
• 2 teaspoons chopped Italian parsley
• 2 scallions, white and light green parts only, thinly sliced
• 2 teaspoons freshly squeezed lemon juice
• 2 tablespoons extra virgin olive oil
• coarse salt

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