BEETROOT FALAFEL (serves 4, 385 calories per serving)

THIS recipe is the result of a heroic number of falafel trials.

The main reason falafels go wrong is taking a shortcut and using tinned chickpeas.

This always results in wet, mushy, sad-looking falafels.

But if you start with dried chickpeas, you will end up with wonderfully crisp, round, textured falafels.

We’ve added beetroot to these for its bright red colour.

Beetroot is a rich source of folate, which is used in the production of red blood cells and helps ward off anaemia.

INGREDIENTS

drain and place them in a fresh pan of cold water. Bring to the boil and simmer for about 50 minutes until soft. Drain and pat dry with kitchen paper.

Preheat your oven to 180°C/ fan 160°C/gas 4. Line a baking tray with greaseproof paper.

Place the chickpeas, beetroot, carrot, cashews and pistachios in a blender and pulse until finely chopped. Transfer to a large mixing bowl. Set aside.

Heat the olive oil in a non-stick frying pan and cook the onion and garlic until soft. Add them to the bowl with the rest of the ingredients (except the sesame seeds) and mix well.

Shape into small balls and roll in the sesame seeds to coat. Place the balls on a baking tray and bake for 50 minutes.

Meanwhile, make the dip by mixing all the ingredients.

Serve the falafels with the dip, lettuce leaves and mint. Place three mint leaves on a lettuce leaf, set a falafel on this, add a dollop of dip and wrap up.