Soak chickpeas overnight. Now you can either boil them or use as it is (soaked and slightly swollen chickpeas)
Chop off the head and bottom of beetroot and boil it in pressure cooker for one whistle. Let it cool before further use.
Into high speed food processor, add beetroot & chickpeas and blend untill everything has broken down. Do not puree just blend enough to make tiny pieces which on compression binds together.
Now add onion, coriander leaves and spices into the beet-chickpea mixture.
Roll it into mini balls and press down with hands to make patties.
Preheat oven to 190°C.
Now if you choose to deep fry, you can use the balls but to bake them we need to make patties out of it.
Align a tray with parchment paper and place patties in it.
Bake them for 30 mins. Make sure to flip the patties in the mid way, i.e. after 15 mins.
Serve hot with tahini sauce or curd.
