Name: Beetroot Falafels with Beetroot Leaf Salad and Yoghurt Dressing by Conor Spacey
Total time: 35 min
Yield: 4
Cuisine: Vegetarian
Ingredients: 1 tbsp rapeseed oil; 1 chopped onion; 1 tsp ground cumin; 1 x 400g can of chickpeas, drained; 250g whole beetroot, including leaves and stalks, set the stalk and leaves to one side, peel and chop the beetroots.; 100g fresh breadcrumb; 1 free range egg; 1 tbsp tahini paste

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