Place chickpeas, ground almond, shallot, garlic, herbs, lemon zest and juice, spices, baking powder, salt and pepper in a food processor and blend up to granular texture or longer for a smooth Texture.
If you need to, add a bit more lemon juice to get it moving but not a lot. Taste and adjust seasoning. Mould into cakes and put them in the fridge to firm up for a while or overnight.
Preheat the oven to 200˚C/400˚F.
Meanwhile, prepare the yoghurt dressing. Combine in a small bowl, the yoghurt, lemon juice and zest, mint, olive oil and black pepper. Keep aside until needed.
Roll the patties in some polenta to lightly coat all sides. And place on a greased baking tray. Drizzle with olive oil and roast in the oven for 25 minutes until slightly browned.
In the meantime, in a bowl, combine the beetroots, spring onions, garlic, and cider vinegar and olive oil. Season well and toss to combine. Set aside covered until needed.
Serve with the falafel with the beetroot salsa in pita bread.