Squeeze some of the water out of the beet then pulse the chickpeas, beet, onion, 4 cloves of the garlic, cumin, coriander, flour, 1 ½ teaspoons of the salt and pepper in a food processor until you have a rough, course meal that’s not quite a paste. Place in the fridge for at least 30 minutes.
Meanwhile, prepare the sauce by blending the cashews, milk, lemon juice, dill, horseradish, remaining clove of garlic and remaining ½ teaspoon of sea salt until creamy. Put in the fridge to thicken and allow the flavours to blend.
Prepare the quinoa according to the package directions. Blanch the asparagus in boiling water for just a couple of minutes until bright green. Refresh in cold water to stop the cooking process. Set aside.
Preheat the oven to 200°C (400°F) and line a baking pan with parchment paper or foil.
Form the falafel into balls, squeezing out some of the juice into a separate bowl. If they’re not sticking together, you can either put the mix back into the food processor and process a bit more or add more flour, a tablespoon at a time, until they hold together. Bake for 20 minutes or until the balls are crispy and browned on the outside. Allow to cool for a couple of minutes before carefully peeling them off the pan.
Make the bowls by dividing the quinoa between four bowls and topping with the vegetables and beet falafel. Serve the sauce on the side to drizzle over.