- 160 g spelt flour + extra for rolling
- 60 g teff flour
- 60 g millet
- 15 ml (1 tbsp) baking powder
- 10 ml (2 tsp) salt
- 360 ml Greek yogurt
- 5 ml (1 t) ground cumin
- 30 ml (2 tbsp) olive oil
- 125 ml (½ c) beets, cooked
- 125 g chickpeas
- 50 g feta, crumbled
- 30 ml (2 tbsp) mint, chopped
- 1 green chili, chopped
- 1 egg
- 60 ml (¼ c) teff grain
- 15 ml (1 tbsp) sesame seeds
- 60 ml (¼ c) buckwheat
- salt and pepper
- olive oil for shallow frying
1 Mix all the ingredients except the oil in a mixing bowl until it forms a dough. Knead for a minute. Cover with plastic wrap and let rest in the refrigerator.
2 Divide the dough into 6 balls and roll out on a clean work surface dusted lightly with rye.
3 Heat the olive oil in a skillet over high heat and fry the flatbread for about 2 minutes on each side until golden and cooked through.
4 Line a baking tray with baking paper. Process the beets, chickpeas, feta, mint, chili, egg and teff grain in a food processor until smooth and well blended.
5 Combine the sesame seeds and buckwheat, and season with salt and pepper.
6 Scoop tablespoons of the mixture into 25 g balls on a baking sheet and press slightly flatter by hand. Place in the fridge for 30 minutes.
7 Preheat the oven to 180 ° C. Bake the falafels for 20 minutes until done.
8 Serve with tzatziki and flat bread.