Simon Rimmer served up tasty beetroot falafels on Sunday Brunch.

The ingredients are: 225g dried chick peas, soaked overnight, 1 tablespoon chopped mint leaves, 6 finely chopped spring onions, 2 cloves crushed garlic, Heaped teaspoon each of ground cumin, coriander, 1 teaspoon salt, 1 medium beetroot, scrubbed and finely grated, 200g Greek yoghurt, Half cucumber, grated, 1 tablespoon of chopped dill, Zest 1 lemon and 1 teaspoon chilli flakes.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.