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.
4 medium beetroots, 1 small sweet potato, 1 small red onion, 2 cloves garlic, ½ cup fresh parsley
Place the chickpeas into the food processor and whizz until very finely chopped. Add to the bowl with the vegetables.
2 cans chickpeas
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!
1 tablespoon ground cumin, 1 tablespoon ground coriander, 1 tablespoon smoked paprika, 2 teaspoons nigella seeds, ½ teaspoon cayenne pepper, 1 ½ teaspoons fine sea salt, ¾ cup chickpea flour
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.
Serve using the suggestions in the post above; I love mine with hummus, flatbread and salad!
salad leaves, flatbread, hummus, avocado