These savory Teff Griddle Cakes offer a unique twist on traditional flatbreads, combining the nutty flavor of teff with whole wheat flour for a hearty, gluten-free-friendly base. The cooked teff is mixed with fresh parsley and onions, then pan-fried until golden brown. They are best enjoyed warm, topped with a vibrant, creamy sauce made from tahini, soy sauce, and sauted scallions. This dish strikes a perfect balance between earthy grains and bright, aromatic herbs, making it an excellent option for a light lunch, a side dish, or a vegan appetizer. The texture is soft yet substantial, absorbing the rich, umami-packed dipping sauce beautifully.
Teff Griddle Cakes
Description
These savory Teff Griddle Cakes offer a unique twist on traditional flatbreads, combining the nutty flavor of teff with whole wheat flour for a hearty, gluten-free-friendly base. The cooked teff is mixed with fresh parsley and onions, then pan-fried until golden brown. They are best enjoyed warm, topped with a vibrant, creamy sauce made from tahini, soy sauce, and sauted scallions. This dish strikes a perfect balance between earthy grains and bright, aromatic herbs, making it an excellent option for a light lunch, a side dish, or a vegan appetizer. The texture is soft yet substantial, absorbing the rich, umami-packed dipping sauce beautifully.Ingredients
Directions
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Combine teff, 2 cups of water, and salt in a medium saucepan.
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Cover and bring the mixture to a boil over high heat.
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Reduce heat to low and simmer for 15 to 20 minutes, or until the water is fully absorbed and the teff is tender, stirring occasionally.
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While the teff cooks, mix the minced onion, chopped parsley, whole wheat pastry flour, and the remaining 1 1/2 cups of water in a large bowl to form a batter.
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Once the teff is cooked, fold it into the onion, parsley, and flour mixture. Stir until well combined.
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Heat a griddle or large skillet over medium heat and brush lightly with oil.
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Spoon about 1/4 cup of the teff mixture onto the griddle for each cake, flattening slightly to form a patty.
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Cook the cakes for about 5 minutes on the first side, until golden brown and crispy.
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Flip the cakes and cook for another 5 minutes on the second side until done.
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While the cakes cook, combine the sliced scallions, tahini, and soy sauce in a small saucepan.
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Heat the scallion mixture over medium-low heat for 2 minutes, stirring constantly, until warm and slightly thickened.
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Serve the hot teff griddle cakes immediately, topped with the warm scallion-tahini sauce.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 271.5kcal
- % Daily Value *
- Total Fat 4.4g7%
- Saturated Fat 0.4g2%
- Cholesterol 0.0mg0%
- Sodium 823.8mg35%
- Total Carbohydrate 50.0g17%
- Dietary Fiber 2.4g10%
- Sugars 2.1g
- Protein 6.8g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Teff is a tiny, nutrient-dense grain. If you cannot find teff, you can substitute with quinoa or millet, though the texture will differ slightly.
The batter should be thick but pourable. If it is too thick, add a splash more water. If too thin, add a tablespoon more flour.
For a spicier kick, add a pinch of red pepper flakes or cayenne to the tahini sauce.
Leftover cakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or skillet to restore crispiness.
This recipe is naturally vegan and vegetarian. Ensure your soy sauce is certified gluten-free if needed.
