Mini Falafel with Beetroot Houmous

Beetroot Houmous

• 1 garlic clove
• 50 g lemon juice (approx. 1-2 lemons)
• 20 g extra virgin olive oil
• 1 raw beetroot, peeled, cut in pieces (approx. 100 g)
• 240 g tinned chickpeas, rinsed, drained (1 x 400 g tin)
• 1 Tbsp tahini
• 1 Tbsp water
• 1 tsp ground cumin (opsional)
• 1 pinch fine sea salt, or to taste
• 1 pinch paprika, for sprinkling

Falafel

• 1 garlic clove
• 240 g tinned chickpeas, rinsed, drained (1 x 400 g tin)
• 1 tsp coriander seeds, lightly ground
• 1 tsp cumin seeds, lightly ground
• 1 Tbsp spelt flour
• 2 sprigs fresh flat-leaf parsley, leaves only
• 2 sprigs fresh coriander, leaves only
• 2 pinches fine sea salt, or to taste
• 2 pinches ground black pepper
• olive oil, for frying