Beetroot falafel with lemon tahini

Ingredients

• 300g beetroot, peeled and grated
• 1 ½ cup white chickpeas
• ¼ cup breadcrumbs
• 1 tsp Ginger, grated
• 1 tsp Paprika powder
• 1 tsp olive oil
• 2 tbsp Parsley leaves
• ½ tsp Cumin powder
• 3 tbsp Sesame seeds
• 2 tbsp mint leaves
• Salt, (to taste)
• Olive oil, as needed
• 2 scoops Double Shot
• Chopped spring onion
• Tomatoes, finely diced
• 2 tsp cumin
• 1 tbsp kosher salt
• 3-4 lemons juiced
• ¾ - 1 cup bulghur soaked
• 5-6 tbsp quality olive oil
• 1 bunch parsley, chopped
• 1 handful mint, chopped
• ¼ cup Tahini
• 3 tbsp water, more if needed
• 2 tbsp lemon juice
• 1 tsp sesame oil
• 1 Garlic clove
• 1 tbsp maple syrup
• 2 tbsp olive oil