Beetroot falafels

Seed the chilli for a milder taste.

Ingredients

1	small (raw) beetroot, peeled and chopped
1/2	small red onion, chopped
1	large garlic clove, chopped
1	green chilli, chopped
1/2 cup	parsley leaves, chopped
1/2 cup	coriander leaves, chopped
400g can	chickpeas, well drained
1	lemon, finely grated rind
1 tsp	ground cumin
1 tsp	turmeric
1 tsp	salt
2 Tbsp	chickpea flour or plain flour
1 Tbsp	lemon juice
1 Tbsp	rice bran oil for frying

Directions

1. Place the beetroot, onion, garlic and chilli in a food processor and whizz until well chopped. Add the herbs. Process until finely chopped. Add the drained chickpeas then pulse until finely ground. Add the remaining ingredients — except the oil— and mix well.
2. Take tablespoons of the falafel mixture and form into balls. Flatten slightly.
3. Pour the oil into a deep frying pan — about 1cm deep. Fry the falafel in batches for about 4 minutes, until brown. Drain on paper towels.
4. Great served hot quartered toasted pita breads together with equal amounts of tahini and yoghurt combined.