Beetroot falafel, dukkah and mint salad

Method

1. For the dukkah, whizz all the ingredients in a food processor to the texture of coarse breadcrumbs, then set aside.
2. To make the falafel, clean the processor and add all the falafel ingredients except the olive oil. Pulse, being careful not to over-process, to a chunky texture. Roll into 15 balls and chill in the fridge for 20-30 minutes.
3. For the salad, mix the herbs with the salad leaves and red onion. Dress with the lemon juice and a drizzle of olive oil, then season to taste with salt and pepper.
4. Heat a frying pan with a glug of oil over a medium-high heat. Fry the falafels, turning, for about 8 minutes until crisp all over. Divide the herb salad between bowls and add the falafel. Serve with yogurt and a sprinkling of the dukkah.

Recipe is from Nina Olsson’s cookbook Bowls of Goodness (£18.99 Kyle Books)