Grate the beetroot and set it aside.

Heat the olive oil in a non-stick pan and soften the onion for about 5 minutes. Add the garlic and continue to cook for a minute or two. Set aside.

In the Breville Whiz Pro food processor, add all the ingredients except a third of the grated beetroot and half a tin of chickpeas. Process until well combined but not overly smooth. Add the chickpeas and pulse a few times until they have just broken up. Add the remaining beetroot and blend for a couple of seconds.

Heat sunflower oil in a medium heavy-based pot or deep fat fryer. You want the oil to be at least 10cm deep. I find using a smaller pot is easier as less oil is required.

Place the seasoned flour in a flat dish, and using a tablespoon measure, scoop out the falafel mix and drop it onto the flour. Roll these lightly to dust in the flour.

Place layers of paper towel on a large tray and have a slotted spoon ready.

When the oil has reached 180C / 350F - drop about 10 - 12 balls into the oil and fry for about 3 - 5 minutes until they start going brown. Be careful not to overcrowd the oil as this will reduce the temperature. Remove with a slotted spoon and drain on the kitchen paper.

Brush the pita bread halves lightly with olive oil and toast them on a griddled pan to give them a toasty flavour and crunchy texture.

Spread the spicy mayo, add the slaw and garnish and serve.