Beetroot Falafels

Colourful plates bring loads of nutrients!

Ingredients
1 small beetroot, diced and boiled/baked until soft - or 1/2 can baby beetroots
400g can chickpeas, drained and rinsed
1/2 onion, diced
1/4 cup chickpea flour
1 clove garlic, crushed
1 tsp baking powder
Handful of parsley
Spices: turmeric, cumin, paprika (anything you have really!)
Sesame seeds for sprinkling

1. Blitz everything in a food processor or vitamin until combined

2. Pop in the fridge to cool for 10 mins - this makes it easier to roll/stick together

3. Roll into small rounds - about 1.5-2Tbsp of mixture

4. Sprinkle over sesame seeds

5. Bake @ 180 for 25 minutes