Beetroot falafels

290 cals

Great

% Daily Values based on a 2,000 calorie diet

Step 1

PREHEAT oven to 200c/gas

Step 2

Fry onions for 5 minutes.

Step 3

Add cumin seeds, cayenne pepper and mushrooms and cook for 2 minutes, then transfer into a food processor with the chickpeas, two-thirds of the beetroot, egg, tahini and lemon juice.

Step 4

Whizz to a paste, transfer into a bowl, stir in the remaining beetroot and season.

Step 5

With damp hands, shape into 8 balls and place on a lined baking sheet.

Step 6

Brush the balls with vegetable oil and bake for 25 minutes.

Step 7

Serve with Greek yoghurt and a handful of rocket.