Beetroot falafel with couscous

Ingredients:

For the falafel:

160g soaked chickpeas

30g cooked beetroot

1 spring onion

1 garlic clove

Small bunch of fresh coriander

1/2 tsp ground cumin

45g gluten-free breadcrumbs

For the couscous:

1 small cucumber, finely diced

30g tomato, finely diced

1 small roasted pepper, finely diced

160g couscous

Low salt stock

For the minty yogurt dip:

50g coconut milk

1 garlic clove

Bunch fresh mint

Teaspoon cumin

Directions:

Blend all the falafel ingredients in a food processor or with a stick blender. Add some water if needed.

Roll the falafel mixture into balls and cook in the oven with a bit of oil for 20-25 minutes on medium heat.

Blitz the yoghurt dip ingredients in a food processor and set aside.

Prepare couscous with low salt stock and stir through vegetables once done. Serve.