An easy and satisfying veggie lunch with a Middle Eastern twist!
Preheat the oven to 200C and line a baking tray with baking paper.
Add the beetroot, onion and garlic to a food processor a long with the chickpeas, parsley, walnuts, breadcrumbs, lemon zest, cumin and a pinch of salt and pepper. Drizzle in two teaspoons of olive oil and pulse until the mixture has broken down.
Take a small handful of the mixture and compress into a ball roughly the size of a golf ball, transfer to the prepared baking tray and repeat with the remaining mixture.
Place in the oven and bake for 25 minutes.