WHAT YOU NEED:

Beet root falafels:

• 1 can chickpeas

• 2 ready cooked beetroots

• 3 tbsp flour (any kind)

• 1 tsp cumin, ground

• 1 tsp coriander, ground

• 1 dl flatleaf parsley, chopped

• 2 tbsp spring onions, chopped

• 1 tbsp lemon juice

• 1 tsp salt

• 1 tsp baking powder

• Black pepper to taste

• Sesame seeds to roll

• Canola oil to fry
  

Salad:

• 2 avocado, sliced

• ½ cucumber, sliced

• 150 g green leaves

• 2 carrots, shredded

• 40 g radishes, sliced

• Sesame seeds

Tahini sauce:

• 100 ml light tahini

• 50 ml water

• 2 tbsp lemon juice

• ½ tsp sea salt

• 1 tsp coriander, ground

• 1 garlic clove

WHAT TO DO:

1. Drain and rinse the chickpeas. Chop the beetroots in smaller pieces.

2. Mix all ingredients for the falafels in a blender or food processor, into a paste (a few chunk of chickpeas is fine).

3. Roll the falafels into desired size. I like to flatten the falafels a little to give them more surface to fry. Roll the falafels in sesame seeds.

4. Heat some oil over medium heat in a frying pan and fry the falafels on each side for about 3-4 min.

   If you like you can also bake the falafels in the oven for about 15 min at 200°C / 392°F. Just add the falafels to a baking tray, brush with oil and bake until the sesame seeds has turned lightly browned.

5. Cut and shred the vegetables for the salad and divide in bowls. Mix all ingredients for the dressing. Divide the veggies in bowls, add fresh falafels, drizzle with dressing and sprinkle with some more sesame seeds.