200g cooked beetroot, 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 pittas, toasted
Preheat the oven to 220°C, fan 200°C, gas 7. Place the potato wedges on a large baking pan with a shallow bottom.
1 tbsp oil drizzled over, then season and toss to coat. Roast for 30-35 minutes, or until brown and crisp, turning halfway through.
Meanwhile, in a food processor bowl, combine the beets, half of the garlic, 2 tsp cumin, chickpeas, and 50g flour, season well, and pulse to a coarse paste.
Add the remaining four if the mixture is too moist to handle. Form the mixture into 12 patties with damp hands and place on a lined tray. To firm up, place in the fridge for 10 minutes.
Meanwhile, blanch the peas for 3 minutes before draining and rinsing in cold water. Set aside.
Combine the grated carrots, half the lemon juice, 2 tablespoons olive oil, and half the parsley in a mixing bowl. Add a pinch of salt and set aside.
To make a smooth purée, blitz the peas with the lemon zest, a squeeze of juice, the remaining parsley, ½ tsp cumin, and 4-5 tbsp water in a food processor (or in a jug with a stick blender). Season well.
In a large nonstick frying pan, heat 2 tablespoons oil over medium heat. Fry the falafel in two batches until brown and crisp, about 4-5 minutes per side. Fill half of the pita with a dollop of pea purée, a beetroot falafel, and part of the carrot slaw. . Garnish with potato wedges .