I halved the quantities in the original recipe (to the quantities listed below) and that made 12 falafel.
1 tbsp olive oil
1 onion, chopped
1 tsp cumin seeds
1 x 400g can chickpeas, drained & rinsed
250g raw beetroot, peeled, trimmed and coarsely grated
1 tbsp tahini paste
vegetable oil, for brushing or frying
I didn't change anything from the original method, so head over to http://www.bbcgoodfood.com/recipes/2530641/beetroot-falafel for the how to.
We served our falafel in pitta pockets with lettuce, cucumber, tomato, mayonnaise and tahini.
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)