Add the roasted beetroot to a food processor along with the chickpeas, kale, onion, garlic, coriander, cumin, ginger, cinnamon, salt and pepper.
Pulse the mixture until you have a thick paste type consistency which retains a little texture. You do not want to over process the mixture.
Transfer the mixture to a mixing bowl and stir through the flour until well combined.
Cover the mixture and transfer to the fridge for a minimum of one hour to firm up.
Preheat the oven to 200°C/180°C fan/Gas Mark 6 and lightly grease a large shallow oven tray with a little olive oil.
Remove the mixture from the fridge and divide into 12 even portions, creating a rounded oblong patty from each.
Arrange the patties across the greased oven tray and bake for 20-25 minutes until piping hot through and crisp on the outside.
Whilst the falafel are cooking, you can prepare the salad and dressing. Add all the dressing ingredients to a small bowl and whisk together until smooth.
Add the rocket and olives to a large salad bowl and drizzle with the olive oil. Toss well to combine.