Step 1

Heat the oven to 180°C (350°F). Peel and roughly chop the beetroot, sweet potato and red onion and place in a food processor with the garlic and parsley. Whiz until all ingredients are finely chopped. Tip into a large mixing bowl.

Step 2

Place the chickpeas into the food processor and whizz until very finely chopped. Add to the bowl with the vegetables.

Step 3

Add the ground spices, salt and gram flour to the bowl and mix until well-combined. Add more gram flour if the mixture is still wet and sticky - you should be able to roll balls of the mixture without getting too messy!

Step 4

Roll the mixture into golf ball sized pieces - you should get approximately 30 in total. Place the falafels onto a baking sheet lined with baking parchment or a non-stick liner. Bake for 30-35 minutes. When they're done, they should look slightly cracked on top. Leave to cool before serving.

Step 5

Serve using the suggestions in the post above; we love ours with hummus, flatbread and salad!