Combine teff, 2 cups water and salt in a medium-size saucepan, cover
an dbring to a seethe.

Lower heat and simmer for 15 to 20 minutes or until water is
enwrapped, stirring occasionally.

Mix together onion, parsley, flour and remaining h2o. Add to teff.

Heat a griddle or skillet and brush with oil.

Form cakes from astir 1/4 cup of assortment. Grill for astir 5 minutes
on each slope.

Heat scallions, tahini and soy sauce in a small saucepan for 2
proceedings, stirring invariably.

Spread scallion mixture over hot cakes and dish.

Per serving: 357 cal; 12 g prot; 124 mg sod; 53 g carb; 14 g fat; 0
mg chol; 112 mg ca