Serves 6

Bread

• 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

Falafel

• 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

Bread

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.

Falafel

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.

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