To make the falafels, place the chickpeas, onion, garlic, chilli, cumin, coriander and parsley in a food processor. Season, then blend to make a coarse paste. Shape the mixture into 8 patties and set aside.
To make the salad, place the carrot, beetroot and spinach in a bowl. Season, add the lemon juice and oil and stir well.
To make the mint yogurt, mix all the ingredients together and season with a little salt.
Heat the oil in a frying pan, add the falafels and fry for 4–5 minutes on each side until golden. Serve with the beetroot salad and mint yogurt.