A twist on regular falafel, using beetroot and spinach to create red and green falafels.
Put the chickpeas in a blender, food processor or mash by hand. You want a rough mix, with smooth bits and a few chunks!
Scrape into a large bowl and add the cumin, coriander and garlic. Mix through, then season to your liking with salt, pepper and red chilli flakes.
Divide the mixture into two ( you can divide into three if you want some regular falafel too).
Roughly chop the beetroot, then put in the blender and pulse until finely chopped (you can use the same blender to save washing up). Add the beetroot to one of the bowls and then combine very well (this is best done using your hands)! Divide the mixture into 4, then make 3 or 4 balls from each portion (so you have 12 or 16 small balls).
Wash the spinach well, then put in a pan and cover. Turn the heat on medium and allow to wilt down (the water clinging to the leaves should be sufficient). Remove from the heat and drain very well - I pushed mine against a large sieve. Add to the blender and pulse to break down. Drain again if necessary to remove any excess liquid. Add to the other bowl of chickpeas and mix well. Divide into 4, then make 3 or 4 balls from each portion (so you have 12 or 16 small balls).
If you have a third bowl for plain falafel, form into balls as with the others.
Place all of the falafel onto a lined baking tray. Optional - sprinkle with sesame seeds. Bake at Gas Mark 6 (400f / 200c) for 15-25 minutes (depending how crispy you like them).
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