For the falafel
Preheat the oven to 180°C (160° fan) | gas 4.
Grease and line a large baking tray with greaseproof paper.
Combine the chickpeas, beetroot, shallot, pine nuts, coriander, ground cumin, paprika, lemon juice, and plenty of seasoning in a food processor.
Pulse until a crumbly mixture forms, then stir in enough cornflour to give you a dough that's easy to shape.
Shape tablespoons of the mixture into round falafel, 18-20 in total.
Arrange, spaced apart, on the lined baking tray, and drizzle with olive oil.
Bake for 18-22 minutes until firm and starting to turn golden at the edges.
Remove from the oven and leave to cool on a wire rack.
Spoon the yogurt into a bowl and pour over the olive oil.
Sprinkle over the mint, nigella seeds, and ground coriander before serving as a dip alongside the falafel.