Serves 6
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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.
'); googletag.cmd.push(function() { googletag.display('dfp-300x250-3'); }); document.write(''); }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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