Steam the beets and potatoes in a slow cooker or over the stove until soft... approx 30 minutes.
Puree the beets, potato, and quinoa in a food-processor to give approx 2 cups of wet ingredients.
Mix all the dry goods together and begin adding to the beet mixture.
Pay attention to blending, as the mixture becomes thicker, you may need to stop adding dry goods or need to add little extra water. The consistency you are looking for is that it does not fall apart in your hands when you reach and make a patty. If you notice that you have run out of dry parts, just add extra falafel mix. You will not go wrong with this.
The reason for the variability in adding less or more dry ingredients has to do with the moisture content of your veggies. It will change every time so it is ideal to think about being flexible with how these are combined.
Once small patties are formed, you can bake them at 350 degrees for 20 minutes or warm over a medium heat on nonstick skillet until lightly browned on each side.
Serve with your choice of condiments - we love fancy relishes and jellies and fresh pickles.