Tortilla Cones with Millet Balls

Cook millet in 400 ml (approximately 1 2/3 cup) boiling water, simmer for about 5 minutes, then let soak for another 10 minutes. Then, if necessary, drain and cool.

Preheat oven to 180°C (approximately 350°F).

Rinse tomatoes, remove stalks and chop. Peel onion and finely chop. Rinse lettuce, shake dry and cut into strips. Twist tortillas to form "cones". Wrap tortilla cones in parchment paper, put inside an ovenproof cup and place another cup inside. Bake tortilla cones for 10-15 minutes in the oven until crispy.

Chop shallots and garlic finely and mix with about 1/2 millet, walnuts, lemon juice, baking soda and tahini. Finely puree the mixture, stir in breadcrumbs, remaining millet, Ras el Hanout and season with salt and pepper. Shape into small balls and fry until golden brown in portions in hot vegetable oil at about 170°C (approximately 350°F). Drain on paper towels.