250g pack sweet chilli cooked beetroot
400g can Chickpeas
6 tbs any flour (I use buckwheat)
1 large egg
1 tbsp olive oil, plus extra for brushing
1 onion, chopped
2 cloves garlic, chopped
2 tsp ground cumin
1 tsp Paprika
Handful of fresh coriander
Handful of fresh parsley
Large pinch salt and pepper
Serve with a mixed leaf salad
• Garlic Tahini dressing
• 1 garlic clove, finely chopped 100ml tahini
• 70ml water
• Juice of 1 lemon
• Salt and pepper

What to do:

  1. Preheat the oven to 200°C, gas mark 6.
  2. Grate the beetroot into a sieve over a bowl or the sink, and squeeze out any excess liquid.
  3. Heat the oil in a frying pan and soften the onion and garlic for 5 minutes. Stir in the cumin and paprika, and cook for another minute.
  4. Using a food processor, whizz the grated beetroot, onion mix, chickpeas, flour and egg to a smooth paste. Using damp hands, to avoid the mixture sticking, roll into 20 even-sized balls and place on a non-stick baking sheet. Brush lightly with oil and bake for 20–25 minutes until crisp.
  5. While the falafels are cooking, make your tahini dressing by mixing everything together in a small bowl until smooth.
  6. Serve your falafels with the salad and tahini dressing. They’re also great in a wrap.
  7. Place in fridge for 10-15 mins to firm up and enjoy!