Beetroot Falafel With Roast Vegetable Tabbouleh and Tzatziki

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Bring a full kettle to the boil. Dice first beetroot and parsnip 1cm and toss on prepared tray with a drizzle of oil. Season and roast for about 20 minutes, until golden and tender.
2. While veggies roast, add bulgur and a pinch of salt to a heat-proof bowl and cover with boiling water. Cover and leave to soak for 15-18 minutes, until grains are tender. Drain well through a sieve.
3. While bulgur cooks, grate second beetroot into a large bowl. Add falafel mix, mix to combine and season. Heat a drizzle of oil in a large fry-pan on medium heat and scoop heaped tablespoon amounts of falafel into the pan. Lightly flatten and cook for 1-2 minutes each side, until golden and cooked through.
4. While falafel cooks, in a large bowl, whisk together pomegranate molasses, vinegar, olive oil and first measure of mint and parsely. Once bulgur and veggies have cooked, toss through dressing and season to taste.
5. Grate cucumber and squeeze lightly to remove excess liquid. Add to a small bowl with second measure of mint and yoghurt and mix to combine.
6. To serve, spoon tzatziki onto plates, top with tabbouleh and beetroot falafel.