Southwestern Millet Sliders

I am a huge fan of anything meatball-shaped, except I prefer meatballs without the meat! I’ve been a huge fan of falafel but wanted to come up with my very own signature slider to serve at my catering events. These were a huge hit at Mother-Daughter Yoga on International Yoga Day.

Millet sliders served here with cashew cream sauce and my Red Bell Pepper Salsa.

Southwestern Millet Sliders

1/2 cup millet (I buy gluten-free millet in the bulk section at Whole Foods.)

7-8 oz (half a can) garbanzos

7-8 oz (half a can) black beans

7-8 oz (half a can) golden corn- always use organic corn!

1/2 cup white onion, chopped

fresh garlic to taste

3/4 cup cilantro

2 tbsp olive oil

dash of cumin

dash of black pepper

cayenne to taste, depending on how hot you want them

paprika to taste (I go heavy! I love paprika!)

sea salt to taste

Makes about 10-12 sliders.

*Optional: Consider adding 1/2 cup almond meal and / or 2 tbsp flax meal to your mixture if you want to add in more protein with the almonds and the nutrition of flax. If adding flax meal, add a few tablespoons of filtered water to keep everything moist.

Preheat oven to 350. While oven is heating, bring 1/2 cup millet to a boil in 1 cup water. It cooks the same way as quinoa! Lower to a simmer and cook until all the water is absorbed. While millet is on the stove, combine all the other ingredients in the blender. Do not over-blend, since you want to have plenty of chunks of black beans and corn!

Here’s how it should look if you don’t over-do it in the blender:

Now add the millet from the stovetop:

You end up with the most beautiful mixture:

Line baking sheet with wax paper. You don’t have to worry about sticking, and then you have easy clean up!

Use hands to form the mixture into balls and spread evenly across baking sheet. Bake for 25 to 30 minutes. You want the outside crispy and the inside soft, and everyone’s oven is different, so you may need to make these a few times until you find optimum baking time.

Serve with my Super Spicy Watermelon Salsa , my Medium Red Bell Pepper Salsa, my Avocado Lime Dip, and / or vegan Cashew Cream Sauce.

Serve sliders atop butter lettuce and blow your guests’ minds when you tell them these siders are gluten-free AND vegan!

Where will you serve these Mexicali Millet Sliders? What dips / salsas / sides will you serve along with them? Let me know in the comments below!

 

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