250g whole beetroot, including leaves and stalks, set the stalk and leaves to one side, peel and chop the beetroots.
100g fresh breadcrumb
1 free range egg
1 tbsp tahini paste
Heat the oil in a frying pan and fry the onions until softened, then add the cumin and cook for 1 min. Put the chickpeas, beetroot, breadcrumbs, egg, tahini, and the onion mix into the Kenwood blender and blend into paste seasoning with sea salt and black pepper.
Shape into about 16 balls place them onto a baking sheet. Chill until ready to serve.
Heat oven to 180C fan/gas 6. Brush the falafels with a little extra oil and bake for 20 mins until crisp.
Wash and shred the beetroot leaves, I pickle the stalks for later use. Toss the leaves with ½ and ½ mixed salad leaves, cherry tomatoes, sliced red onion and sea salt.
Arrange on the plate with the falafels on top of the salad, crispy flatbread (see recipe) and yoghurt.
Keep the aquafaba from the tinned chickpeas to make vegan mayo in my other recipe.
In order to make my breadcrumbs, I use stale bread and simply blitz in the kenwood blender.