Add the chickpeas, cooked beetroot, onion and fresh coriander into a food processor and whiz until the mixture is coarsely ground.

Then add in the oil and pulse until the mixture is finely chopped but not mushy.

Transfer the falafel mixture to a bowl and add in all the spices, salt, baking powder and ground almonds and mix well.

Adjust seasoning before refrigerating for 1 hour.

Preheat the oven to fan assisted 170C / 190C / 375F / gas 5 and line a baking tray.

Wet your hands and roll about 2 tbsp of the falafel into a small ball and transfer to the baking tray. Repeat with the rest of the mixture until all done.

Spray the falafels with some olive oil and bake for about 25 mins until golden brown and done.

Serve the falafels with flatbreads, the tahini sauce, along with some pickles and salad.