Ingredients
1 pack of Cauldron Falafels
4 sheets of ready to use filo pastry
1 tbsp dairy free spread, melted
For the Beetroot chutney:
150g beetroot, peeled and grated
1 apple, grated
1 small onion, finely chopped
1cm root ginger, peeled and finely chopped
150ml white wine vinegar
100g caster sugar
½ tsp ground cumin
½ tsp ground cinnamon
Juice of 1/2 lemon