beetroot falafel pita with carrot slaw

Serves: 4

Ingredients:
4 baking potatoes, cut into wedges
3 tablespoons olive oil, plus 2 teaspoons
200g cooked beetroot, drained well, roughly chopped and patted dry with paper towel
2 garlic cloves, crushed
2 ½ teaspoons ground cumin
2 x 400g tins chickpeas, drained and patted dry with paper towel
50-65g whole wheat 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 whole wheat pittas, toasted

Method:
preheat the oven to 200°c. tip the potato wedges onto a large, shallow baking tray. drizzle over 1 tbsp oil, then season and toss to coat. roast for 30-35 mins, turning halfway, until golden and crisp.
meanwhile, put 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 the fridge 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.