For the Beet Hummus

• 1 (28 ounce) can chickpeas
• 1 small beet, peeled and grated
• 5 tablespoons tahini
• 1 lemon, juiced
• 1 clove garlic

For the Coconut Yogurt Sauce

• 1/ 4 cup coconut yogurt
• 2 tablespoons cilantro, chopped
• Kosher salt, to taste
• black pepper, to taste

For the Sandwiches

• 1 handful of baby spinach
• 8 falafel balls
• 2 pieces Pita bread

For the Beet Hummus

Method

• Step 1

  Rinse the can of chickpeas and put them in a blender with the shredded beet, lemon juice, tahini and garlic. Blend until smooth. Set aside.

For the Coconut Yogurt Sauce

• Step 1

  Mix all ingredients in a bowl until combined

For the Sandwiches

• Step 1

  Toast the pita bread in the oven or in the toaster. Cut them in two. Spread beet hummus on both sides, stuff with baby spinach and falafels. Garnish with coconut yogurt.