Falafel with beetroot hommus

Beetroot hommus

• 1 garlic clove
• 400 g canned chickpeas, rinsed and drained (approx. 250 g after draining)
• 50 g lemon juice (approx. 1-2 lemons)
• 1 tbsp tahini
• ½ - 1 raw beetroot, peeled and cut into quarters
• 20 g extra virgin olive oil
• 1 tsp ground cumin (optional)
• 1 tbsp water
• 1 pinch sea salt, to taste
• 1 pinch ground paprika, for sprinkling

Falafel

• 1 garlic clove
• 400 g canned chickpeas, rinsed and drained (approx. 250 g after draining)
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tbsp spelt flour
• 2 sprigs fresh flat-leaf parsley, leaves only
• 2 sprigs fresh coriander, leaves only
• 2 pinches sea salt
• 2 pinches ground black pepper
• olive oil, for frying