Ready In 30 mins
Preheat oven to 200c/gas6. Fry onions for 5 minutes. Add cumin seeds, cayenne
pepper and mushrooms and cook for 2 mins, transfer into a food processor with the
chickpeas, two thirds of the beetroot, egg, tahini and lemon juice. Whizz to a paste,
transfer into a bowl, stir in the remaining beetroot and season. With damp hands,
shape into 16 balls and place on a lined baking tray. Brush with mint olive oil and bake for
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