Crack the chia and flax seeds by pulsing in a blender for a few seconds and place in a bowl. Cover with the water and leave to form a gel for five minutes.
Meanwhile, process the Cauldron ready to eat falafels in a small food processor until well crumbled. Place in a medium sized bowl.
Peel the beetroot, removing the stem. Chop into pieces and process in a food processor until fine, but still retaining some texture.
Add the beetroot to the crumbled falafel, and mix in the chopped parsley and chia/flax seed gel. Combine well.
Divide the mixture into four balls and shape each ball into a burger pattie about 1.5 cm thick.
Place on a baking tray and brush with olive oil.
Bake in the centre of the oven for 25-30 minutes.
Serve in a wholegrain roll with your favourite toppings!