If you are using a conventional oven to cook the falafel, preheat the oven to 200°C / 180°C fan / Gas Mark 6.

Place the chickpeas, onion, garlic, cumin, coriander (ground and fresh), cayenne pepper and sea salt in a food processor. Pulse until it forms a coarse mixture which just begins to bind together.

Add the chopped beetroot and blitz until the mixture combines.

Use your hands to shape the mixture into 12 balls (each ball will use approx 1 heaped dessert spoon of mixture and will make a falafel a little bigger than a walnut).

Spray the falafel with a little calorie controlled oil.

If you are cooking the falafel in a conventional oven, place them on a non stick baking sheet (or on a baking sheet covered with a sheet of non stick silicone) and bake for 10 - 15 minutes. Turn the falafels and return to the oven for a further 5 - 10 minutes until the outside has become crispy and they have baked through.

If you are cooking the falafel in an air fryer, place them in the fryer for 10 minutes. Turn the falafel and cook for a further 5 - 10 minutes until the outside has become crispy and they have baked through. Air fryer temperatures do vary so keep an eye out on the falafel to make sure that they don't cook burn.