Ideal with a dipping sauce made from natural yoghurt, tahini and lemon juice!

For 10 pieces:

• 2 cooked beetroot
  
• 100g roasted almonds
  
• 1 tin of cooked chickpeas
  
• 100ml oat milk
  
• 1 tbsp flour
  
• some water
  
• 1 pinch of salt & pepper

Roast the almonds in the oven or in a pan and leave to cool. Place all the ingredients in your food processor and blend briefly. The mixture should be pureed but not soggy. Then form equal-sized balls and bake them in the oven at 180 degrees for about 20 minutes.