By Nicole Yong

Ingredients (yield : 2 servings)

1 bowl cooked chickpea, mashed
½ bowl shredded beetroot, squeeze out some of the juice
2 tablespoon rolled oat
1 teaspoon cumin
½ teaspoon black pepper
2 teaspoon sesame
1 tablespoon corn flour
Sea salt to taste

Sauce Ingredients (mix the following ingredients together):

2 tablespoon yogurt
1 teaspoon yellow mustard
1 slice lemon
Cayenne pepper to taste

Directions:

1. Mix all ingredients in a mixing bowl.
2. Use a spoon to scoop up the mixture into balls and place them on a tray.
3. Pour some grape seed oil in a non-stick pan, and pace the beetroot chickpea falafel into the pan and cook with low fire. Using 2 forks to roll gently, cook until golden and crusty on the outside.
4. Once done, drain on paper towel to absorb the excess oil.
5. Serve while warm. Garnished with some lettuce and beetroot slices.