* Olive oil
* 1 x 250 g pack of Halloumi cheese
* 1 medium Onion, peeled and sliced
* 2 teaspoons Cumin seeds, ground to a fine powder coffee grinder or a Mortar and pestle
* 1 teaspoon of coriander seeds, ground to a fine powder coffee grinder or a Mortar and pestle
* 1 teaspoon of fenugreek seeds, ground to a fine powder coffee grinder or a Mortar and pestle
* 1 teaspoon of chilli powder
* 1 tablespoon of freshly chopped parsley
* 1 Free range egg
* 300 g (10.5 oz) pre cooked (but not pickled) Beetroot. Trimmed, peeled and very roughly chopped
* 100g (4 oz) Breadcrumbs
* 2 x 400g cans of Chickpeas drain and rinsed well under cold running water
* 1 tablespoon light Tahini
* Salt and Freshly ground black pepper
'''to serve'''

* 300 ml Yogurt
* 1 tablespoon light Tahini

===Method===
* Add a tablespoon or so of the Olive oil to a Frying pan and give it a good twist of Black pepper.
* Sauté the Onions over a low heat for about 5 minutes - don't Brown them.
* Add the Cumin seeds and Fry for a further minute or so.
* Allow to cool for a few minutes then add to a Food processor with a metal blade. Don't run until all of the ingredients have been added
* Add to this; the Beetroot, Chickpeas, 1 tablespoon of Tahini, the Breadcrumbs and the Egg.
* Blitz to a rough consistency, don't over-Blend. Aim for some texture, not babyfood.
* Ideally, leave the mixture to rest for 30 minutes or more before cooking to allow the breadcrumbs to rehydrate a little
* Using you hands, form into about 20 golf-ball sized balls and them flatten into patties. A great tip from Jamie Oliver's 15 minutes meals, when moulding falafels is to wet your hands first. This prevents the gooey mixture from sticking to your hands.
* Gently shallow fry for 15 to 20 minutes until crusted and caramelised on the outside.
* Meanwhile, slice the Halloumi width-wise into about 10 slices, Spray with Olive oil and Griddle until nicely Toasted - it won't melt.
* Mix a tablespoon or so of the Tahini into the Yogurt, season and mix well to serve as a Dip.

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