Preheat your oven to 220°C. Peel and grate the **beetroot**. Pick the **mint leaves** from their stalks and finely chop (discard the **stalks**). Remove the root from the **spring onion** and finely slice. Drain and rinse the **kidney beans** in a colander under cold running water.

Put the **kidney beans** in a mixing bowl and break them up with a potato masher (a few left whole is fine). Add the **ground coriander, spring onion, grated beetroot** and half the **mint**. Crumble in the **feta**, add the **gram flour** and combine evenly.

Shape the **mixture** into balls, six per person, then squish each one to flatten it slightly. Line a baking tray with some baking paper and lay the **falafel** out in a single layer. Bake on the top shelf of your oven for 15-20 mins.

Meanwhile, make the tzatziki! Cut the **cucumber** in half lengthways and scrape out the seeds with a spoon (discard the seeds). Chop into 1cm cubes. Pop in a small bowl and add the remaining **mint** and the **yoghurt**. Season with a small pinch of **salt** and a grind of **black pepper** and mix together.

Roughly chop the **black olives** and put them in a large bowl with the **watercress**. Drizzle over the **olive oil** (amount specified in ingredient list) and toss together.

Pop a frying pan on medium heat (no **oil**). Once hot, lay in a **tortilla**. Fry until lightly toasted, 1-2 mins each side. Remove to a plate and cover with foil to keep warm. Repeat with the other **tortillas** until you have two each. Take everything to the table so people can build their own wraps. We like to lay out a **tortilla**, add some **salad**, pop three **falafel** on top and finish with **tzatziki** before rolling up and tucking in. **Enjoy!**