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Place the beetroot and turnips into a small bowl, along with the salt, sugar and vinegar. Allow to pickle for 5-10 minutes and then before using drain the liquid and put into a bowl.
Place a large pan on the heat and fill Â¾ full with oil.
For the falafel remove the skin and scoop out flesh, add to a food processor along with the spices, garlic fresh coriander and olive oil. Blitz up to form a paste and then add the flour, blitz again to combine- add more flour if needed. You want a workable mixture- which you can scoop. Season to taste then using an ice cream scoop and spoon create little falafels. They don't have to be perfect.
Carefully lower 2-3 falafels into the hot oil and cook for 2-3 minutes or until golden and crispy. Drain onto kitchen roll and then place in a bowl.
Now it is time to build your falafel. Place each component in front of you, and then build it up: flatbread, 1 tbsp of homous, 3 falafel, some salad, pickled veggies, herbs and then top with some chilli and yoghurt if you fancy it. Roll up in greaseproof paper, tear off the top and dig in!!!!