Ingredients:

• 1 small onion, chopped
• 2 garlic cloves, chopped
• 1/2 cup coriander leaves
• 1 1/2 cups chickpeas, rinsed, drained, mashed
• 1 large beetroot, peeled, grated
• 1/4 cup tahini
• 3 tsp ground cumin
• 1 cup Greek-style yoghurt
• 2 tbsp lemon juice
• 1 tsp ground coriander
• 1/4 cup vegetable oil
• 4 pita pockets
• 1 bunch parsley, leaves picked
• 1 tomato, seeded, diced
• 1 shallot, thinly sliced
• 1 tbsp garlic extra virgin olive oil
• 1 tbsp Cucumber White Balsamic
• Hummus of your choice if desired

Instructions:

Process the onion, garlic and coriander in a small food processor until finely chopped. Transfer to a bowl. Add the mashed chickpeas, beetroot, tahini and 2 teaspoons of cumin. Season well. Mix to combine. Roll 1-tablespoons portions of the falafel mixture into small balls and place on a tray. Chill for 15 mins.

Meanwhile, to make the parsley salad, place the parsley, tomato, shallot and oil in a bowl. Season well and toss to combine.

Combine the yoghurt, lemon juice, ground coriander and remaining cumin in a bowl.

Heat 1 tablespoon Extra Virgin Olive oil in a large frying pan over high heat. Cook the pita, 1 at a time, for 1-2 mins each side or until golden, then transfer to a plate lined with paper towel. Heat remaining oil in the pan over medium heat. Cook the falafel, turning, for 4-5 mins or until browned all over.

Serve the falafel with the pita, yoghurt sauce and parsley salad. Drizzle Cucumber White Balsamic over pita and falafel. Add hummus as well for a even better meal! 

Enjoy!