Beetroot falafel

Beetroot Falafel

Serves 4

150g fresh beetroot - grated

400g can chick peas - drained

3 cloves garlic - crushed

50g plain flour/gram flour

1 tsp cumin

1/4 tsp chilli flakes

1/2 tsp sea salt

2 tbsp olive oil

2 tbsp tahini

100ml nat yoghurt

Place beetroot, chick peas, 2 garlic cloves, flour, cumin, chilli flakes and sea salt in food processor and blitz to a rough paste.

Using wet hands roll into about 16 walnut-sized balls and chill until ready to cook

Add 1 tbsp olive oil to pan and gently fry half the falafel - 5 min on each side

Keep warm in oven 

Mix tahini with yoghurt and remaining garlic clove - crushed - to serve with .