Makes 32 falafel
Preparation time 10-15 minutes
Cooking time 20-25 minutes
350g beetroot
1 large red onion
Juice of 1 lemon
50g ground almonds
2x280g cartons of chickpeas or the equivalent soaked overnight
2 tsp cumin
1 tsp turmeric
1/2 tsp paprika (increase to 1 tsp if you fancy a kick)
1/2 tsp salt
2 large eggs
Olive oil for cooking

Preheat the oven to 175°C (Fan heat)
You will need a large flat roasting tin.
Finely chop the onion and put it on a medium heat with a little olive oil and a pinch of salt. The salt will prevent it from burning. Stir occasionally until softened. This will take 3-5 minutes.
Peel and grate the beetroot. I do this in the food processor, it’s cleaner and easier.
Now add all the other ingredients to the processor with the onion and the beetroot and mix into a rough paste. A few whole chickpeas will add to the texture.
You can keep this mixture in the fridge for 24 hours before cooking or you can prepare them and then chill. Otherwise you can cook the falafel straight away.
Lightly oil the roasting tin or line with greaseproof paper and oil that. Now take 2 dessertspoons and fill one with the mixture, scoop the mixture off the spoon sideways with the second spoon and repeat this process again with the first spoon. Place your quenelle onto the roasting tin. Repeat for the number of falafel you wish to cook.
Place them in the oven for 20-25 minutes. They want to be firm to the touch but not hard. Once cooked remove them from the oven and brush them with a little olive oil.
They can be served hot or cold. Enjoy