Heat the olive oil in a frying pan and
fry the onions until softened but not
coloured. Add the cumin and cook for
1 min, then scrape the mixture into
a food processor with the chickpeas,
two-thirds of the grated beetroot, the
breadcrumbs, egg and tahini. Whizz
to a rough paste, then scrape into a
bowl and stir in the remaining grated
beetroot with plenty of seasoning.
With damp hands, shape into
about 20 balls and space on baking
parchment-lined baking sheets. Chill
until ready to serve.
Heat oven to 200C/180C fan/gas 6.
Brush the falafels with a little vegetable
oil and bake for 20-25 mins until crisp
and hot through. Alternatively, heat
2.5cm oil in a deep wok and fry in
batches, turning, until crisp and hot.
To serve, mix the tahini with the yogurt,
sugar and some seasoning, then dollop
onto the flatbreads with the warm or
room-temperature falafels, diced
beetroot and beet leaves or salad.