Beetroot Falafel Pitta with Carrot Slaw

Ingredients:

4 baking potatoes, cut into wedges
3 tbsp olive oil, plus 2 tsp
200g beetroot, boiled until tender, drained well, roughly chopped and patted dry with kitchen paper
2 garlic cloves, crushed
2 ½ tsp ground cumin
2 x 400g tins chickpeas, drained and patted dry with kitchen paper
50-65g plain flour
320g frozen peas, defrosted and drained
250g carrots, peeled and coarsely grated
1 lemon, zested and juiced
10g fresh flat-leaf parsley, stalks and leaves separated, both finely chopped
6 wholemeal pitta breads, toasted

Method:

Pre-heat the oven to 220°C (200°C fan/430°F/gas mark 7).

Tip the potato wedges onto a large, shallow baking tray. Drizzle over 1 tbsp oil, then season and toss to coat. Transfer to your pre-heated oven and roast for 30-35 mins, turning halfway, until golden and crisp.

Meanwhile, combine the beetroot, half the garlic, 2 tsp cumin, the chickpeas and 50g flour in the bowl of a food processor, season well and pulse to a coarse paste. If the mixture is too wet to handle, add the remaining flour. Using wet hands, shape the mixture into 12 patties and arrange on a lined tray. Transfer to your refrigerator for 10 mins to firm up.

Meanwhile, boil the peas for 3 mins; drain and rinse under cold water. Set aside.

Mix the grated carrots with half the lemon juice, 2 tsp olive oil and half the parsley. Season with a pinch of salt and set aside.

Blitz the peas in a food processor (or in a jug with a stick blender) with the lemon zest, a squeeze of juice, the remaining parsley, ½ tsp cumin and 4-5 tbsp water to make a smooth purée. Season well.

Heat 2 tbsp oil in a large nonstick frying pan over a medium heat. Fry the falafel in 2 batches for 4-5 mins each side until golden and crisp. Split the pitta in half and fill with a spoonful of pea purée, a beetroot falafel and some of the carrot slaw. Serve with the potato wedges.