Name: Baked beetroot falafels
Total time: 1 h
Yield: Serves 2
Ingredients: a small bunch flat-leaf parsley, stalks finely chopped, leaves picked; 3 tbsp greek yogurt; ½ a clove garlic, crushed; ½ lemon, juiced; 2 pittas, warmed to serve; sliced to serve tomato; sliced to serve cucumber; 400g tin chickpeas; ½ red onion, finely chopped; 2 cloves garlic, crushed; 75g ready-cooked beetroot; 2 tsp ground cumin; ½ tsp baking powder; 2 tsp of juice lemon; 4 tbsp plain flour; 1 tbsp sesame seeds; spray oil

a small bunch flat-leaf parsley
stalks finely chopped, leaves picked
3 tbsp greek yogurt
½ a clove garlic
crushed
½ lemon
juiced
2 pittas
warmed to serve
sliced to serve tomato
sliced to serve cucumber

FALAFEL

400g tin chickpeas
½ red onion
finely chopped
2 cloves garlic
crushed
75g ready-cooked beetroot
2 tsp ground cumin
½ tsp baking powder
2 tsp of juice lemon
4 tbsp plain flour
1 tbsp sesame seeds
spray oil

Method

step 1
Heat the oven to 200C/fan 180C/gas 6 and line a baking sheet with baking paper.
step 2
Put all of the falafel ingredients, except the sesame seeds and spray oil, into a food processor with some seasoning and the finely chopped parsley stalks, then use the pulse button to combine the ingredients into a rough paste. Sprinkle the sesame seeds onto a plate. Form the mixture into 8 slightly flattened balls, then gently press each one into the sesame seeds on both sides to lightly coat. Arrange on the baking tray.
step 3
Spray the falafels lightly with oil, then bake for 30 minutes until crisp.
step 4
Put the yogurt into a bowl with the garlic, lemon juice and a little seasoning. Mix well.
step 5
Stuff the falafels into warmed pittas with slices of tomato, cucumber, parsley leaves and a drizzle of the garlic yogurt.