kategorieë: KosEnglish recipes

Beet falafels with flat bread made of ancient grains

Serves 6

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Bread

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  • 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

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  • 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.

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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.

Deel
Gepubliseer deur
Michelle Nortje

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