Easy Moroccan Falafels with Grilled Flatbreads

For the salad

1. Pour the white wine vinegar into a small bowl. Add the sugar and salt and mix well. Add 150ml of boiling water and mix to dissolve the sugar and salt.

2. Add the sliced beetroot and red onion, cover and leave to pickle for 20 minutes.

3. Remove the sliced beetroot and red onion from the liquid and pat dry on kitchen paper. 

4. Place the pickled beetroot, red onion, sliced cucumber, pomegranate seeds, pumpkin seeds and beetroot leaves in a bowl. Toss to combine.