Beetroot Falafels with Kefir and Tahini Bean Dip

Pre-heat oven to 200C/180C fan/gas 6 and line a medium sized baking tray with baking paper.

In a frying pan, heat the olive oil and fry the onions until softened. Add the cumin and cook together for 1 minute.

Add the onion mixture into a food processor along with the grated beetroot, chickpeas, breadcrumbs, flaxseed, kefir, egg, tahini and rice flour.

Mix to a rough paste, then scrape into a bowl and season well with salt and pepper. If the mixture is sticky add a little more flour.

With damp hands, shape the mixture into about 20 balls and space on the baking tray.

Brush the falafels with a little olive oil and bake for 30-35 mins until crisp and hot through.

For the bean dip, put the cannellini beans and chickpeas into a food processor with the lemon juice, garlic, tahini, cumin and kefir then whizz until smooth. Stir in the lemon zest, olive oil and plenty of seasoning.

Serve with mixed salad leaves and ferments.

Uneaten falafels should be stored in an airtight container in the fridge for up to 4 days.