One of the many good things about this collaboration is working with someone who knows the perils of trying to fit a food blog around a full time job. I’ve been doing lots of food photography for my new job (more on that in a later post), meaning that I’m finding it difficult to summon the energy to also do it in my spare time. Paris and I decided to fit in our next Vegessential session one evening after work. We were both knackered, and were seriously contemplating not bothering, but we ploughed on. It was then that we realised that there being two of us makes the whole process much easier.

One of the many up-sides of doing a post together is you’ve got someone to help you make all the decisions. It made me realise the sheer amount of decisions involved – about ingredients, quantities, cooking methods, camera angles and styling. It’s great to have someone to offer their opinion on the exact placement of a piece of torn pitta, or an errant pomegranate seed. In fact, we spent the majority of the time precisely arranging the pomegranate seeds to look artfully scattered.

Armed with our trusty beetroot once again, we set about making beetroot falafel. I’ve never had this before, but Paris has, and assured me that it’s delicious. It was. Basically, you just whack everything in a food processor and whizz briefly until it comes together, then roll into balls and fry. We seriously contemplated leaving them raw, as we had to restrain ourselves from eating all of the mix before it was fried. But in the end went for a shallow fry in sunflower oil, until the outside edges began to crisp up. The real winning ingredient was the dates, giving the falafel a sweetness that complemented the beetroot really well. Have a look at Paris’ post on Avocado Please here.

Makes about 15

For the falafel:

1 can chickpeas, drained and rinsed

1 large raw beetroot, peeled and sliced

150g dates

Large handful of coriander leaves

1 clove garlic, crushed

1 tbsp sunflower oil, for frying

 

To serve:

Pitta bread

2 tbsp tahini

handful of pomegranate seeds

spinach leaves

coriander leaves

 

Put the chickpeas, beetroot, dates, coriander and garlic in a food processor and pulse until the mixture starts to come together into a coarse mush.

 

Shape into balls around the size of a golf ball. You can eat them raw, or heat the oil in a non-stick frying pan over a medium heat, and fry the falafels until golden brown on the outside.

Serve with warmed pitta, spinach, a drizzle of tahini and a scattering of pomegranate seeds.