Beetroot falafel

• olive oil↗1 tbsp tbsp
• onions↗2

  chopped

• ground cumin↗2 tsp tsp
• chickpeas cans

  drained

• raw beetroot↗500g g

  peeled, trimmed and coarsely grated

• fresh breadcrumb↗100g g
• egg↗1
• tahini paste↗1 tbsp tbsp
• vegetable oil↗

  for brushing or frying

• tahini paste↗1 tbsp tbsp
• natural yogurt ml
• pinch of sugar
• flatbreads
• pickled golden beetroot

  diced (see 'Goes Well With')

• beet leaves or a bag of beet salad↗3

Step-by-step instructions

1. 1

   Heat the olive oil in a frying pan and fry the onions until softened but not coloured. Add the cumin and cook for 1 min, then scrape the mixture into a food processor with the chickpeas, two-thirds of the grated beetroot, the breadcrumbs, egg and tahini. Whizz to a rough paste, then scrape into a bowl and stir in the remaining grated beetroot with plenty of seasoning.

2. 2

   With damp hands, shape into about 20 balls and space on baking parchment-lined baking sheets. Chill until ready to serve.

3. 3

   Heat oven to 200C/180C fan/gas 6. Brush the falafels with a little vegetable oil and bake for 20-25 mins until crisp and hot through. Alternatively, heat 2.5cm oil in a deep wok and fry in batches, turning, until crisp and hot.

4. 4

   To serve, mix the tahini with the yogurt, sugar and some seasoning, then dollop onto the flatbreads with the warm or room-temperature falafels, diced beetroot and beet leaves or salad.