In a food processor, combine beets, chickpeas, garlic, parsley, cilantro, cumin, coriander, and kosher salt.

Pulse until the chickpeas are very finely minced, scraping down the sides as needed.

Scoop out 1 tablespoon portions and roll into balls. Place on a baking sheet and chill for 15 minutes.

Meanwhile, heat avocado oil in a cast iron pan to 375°F.

Fry falafel in batches, spacing them out and waiting 10–20 seconds between each addition. Maintain oil temp between 350–375°F.

Fry until golden on bottom, then flip and cook until evenly browned, about 4–5 minutes total.

Transfer to a paper towel–lined plate. Season with kosher salt.

Plate over a bed of hummus, drizzle with tahini sauce, and finish with flaky salt and smoked paprika.