Drain and wash well the mung beans and add into a pot together with beetroots, add some salt and boil until they are cooked well. Drain the excess water.
Add the herbs into a food processor and chop
Add the mung beans with beetroots, spices, 5tbs of chickpea flour, ginger, lime, salt, olive oil and mix them well
Check the consistency and if it is too loose add more chickpea flour, until it forms into a soft dough
Meanwhile melt the ghee in a big pan
Wet your hands and create mini patties, pressing into a flat shape and place in the pan to cook. Sprinkle sesame seeds and press with a spoon or your fingers so that they don not fall once cooked
Turn and cook the other side
Meanwhile, mix tahini, lime juice, salt-pepper, fresh ginger, pepper until it has a flowy consistency. If not add some warm water.
Serve your patties warm, topped with tahini sauce