Beetroot & spinach falafel

Instructions

1. First, make the spinach crust. Put the spinach in a large lidded pan with a splash of water. Steam until wilted completely down (approx. 3 minutes). Rinse under cold water then squeeze out as much water as you can through a sieve.
2. Whilst the spinach is draining, whizz the chickpeas in a food processor. Add the drained spinach, and the remaining ingredients. Whizz to combine, then taste, adding more lemon or seasoning if needed. Set aside in a bowl.
3. To prepare the inner beetroot mixture, whizz the chickpeas in a food processor, then add the remaining ingredients. Whizz again until combined and taste for seasoning.
4. Preheat the oven to 200/180f/Gas 6. Line a baking tray with baking paper and spritz lightly with the calorie controlled cooking spray.
5. Take a ½ tbsp. of the beetroot mixture, and roll gently into a ball. You should make 6 balls.
6. Wash & dry your hands thoroughly before handling the spinach ones – so the colour doesn’t mix! Take 1tbsp of the spinach mixture and flatten it out in the palm of your hand. Place one of the beetroot balls in the middle and gently mould the spinach mixture around it, to enclose the beetroot mixture completely. Roll them gently to form sphere-like shapes, and place each one on the lined baking tray.
7. Wash & dry your hands thoroughly before handling the spinach ones – so the colour doesn’t mix! Take 1tbsp of the spinach mixture and flatten it out in the palm of your hand. Place one of the beetroot balls in the middle and gently mould the spinach mixture around it, to enclose the beetroot mixture completely.