These Savoury Teff patties are rich, flavourful, and perfect for a satisfying gluten-free meal. They pair wonderfully with roasted vegetables, avocado, or a tangy yoghurt sauce.

Ingredients

• (Makes about 6 patties)
• 1 cup cooked chickpeas or black beans (mashed)
• ½ cup grated 1 cup cooked Teff
• Carrot
•  ½ cup finely chopped onion
• 2 cloves garlic, minced
•  ¼ cup gluten-free oats or almond flour
• 1 tablespoon olive oil
• 1 teaspoon paprika
• ½ teaspoon cumin
• ½ teaspoon dried oregano
•  Salt and pepper to taste
• 1 tablespoon fresh parsley or coriander, chopped
• 1 egg or flax egg (1 tbsp ground flaxseed + 3 tbsp water) for binding
  

Instructions

• In a large bowl, combine: cooked Teff, mashed chickpeas or beans, grated carrot, onion, garlic, oats or almond flour. Mix well.
• Add paprika, cumin, oregano, salt, pepper, olive oil, and the egg (or flax egg).
• Mix until everything forms a thick mixture that can hold together. If the mixture is too wet, add a little more oats or almond flour.
• Form the mixture into burger-sized patties using your hands.
• Place them on a plate and refrigerate for 15–20 minutes to help them firm up.
• Pan-fry method: Heat a little olive oil in a pan over medium heat and cook patties for 4–5 minutes per side until golden and crispy.
• Oven method: Bake at 180°C (350°F) for 20–25 minutes, flipping halfway.

Tip: Keep the dough slightly sticky; this helps the flatbread stay soft and pliable. Cook on medium heat to avoid burning before fully cooking.