Beetroot falafel with a kind-of-tzatziki

I need to stop making falafel. I can only apologise for my unhealthy obsession with this chickpea sensation. Every time I think it’s time to move on, I come across a new and exciting vegetable to throw into the mix. Sweet potato falafels were my most recent favourite, but they have taken a temporary break to make way for this new and eye-poppingly purple beetroot version. I know they’re old news, the popularity wave has broken, but they’re still a healthy and interesting way to get both veggies and pulses into your lunch. So ignore the trend-setting doubters, just tuck in and enjoy… with all the critics, there’ll be more for you anyway.

As for the tzatziki, I had every intention to use an entirely traditional recipe. A few minutes of flicking through cookery books and I had more contradictions than correlations. So it only seemed logical to just take the key ingredients (yoghurt, cucumber, garlic) and follow my nose.

Serves 4

Falafel

400g can of chickpeas, drained – but reserve 1 tbsp. of the can liquid

Roughly 300g raw beetroot, peeled and roughly grated.

1 small tbsp. light tahini paste

½ tsp. ground cumin (or more to taste)

Tbsp. fresh lemon juice

Pinch of salt

1 garlic clove, crushed

Handful of raisins

A little wholemeal flour, optional

Tzatziki

6-8 tbsp. natural yoghurt

¼ cucumber, peeled, deseeded and grated then squeezed free of excess water

1 tbsp. lemon juice

½ a garlic clove

A couple of sprigs of mint, leaves finely chopped

½ tbsp. extra virgin olive oil, plus a little extra to drizzle on top

Wholemeal pitta breads, to serve

•   Preheat the oven to 200 degrees c.

•   Blitz the chickpeas in a food processor to a rough paste.

•   Add the remaining falafel ingredients (except the raisin) and blitz again until it forms a thick paste that you can form into little patties… if the mixture just seems too wet, add a little plain wholemeal flour. Equally, add a little more lemon or tahini if it’s too dry. Stir in the raisins.

•   Cook on a lined baking sheet for about 30 minutes, or until crispy on the outside and with only a little give in the middle.

•   While they’re cooking, just stir together the tzatziki ingredients and toast the pitta when you’re about to serve.