Slice the rough neck/top off the beetroots and discard.
Chop the remaining beetroot into cubes. Bake in the oven on a baking tray for about 45 minutes on a high heat.
When done, take out and leave to cool until you are ready to make the falafels.
Add all ingredients into a food processor and blend until everything has broken down.
It doesn’t need to be pureed completely, just broken down into tiny pieces so that when you compress, everything binds together.
Roll into balls.
Press the balls down into mini patty shapes.
Place onto a grill tray and grill on a medium/low heat for about 8 minutes on each side. (You can also bake these in the oven as an alternative to grilling).
Serve right away with your favourite dip or Hummus.
