Fill the kettle and boil it. Peel and grate the beetroot. Pop the beetroot into a clean tea towel or muslin cloth. Squeeze as much liquid as possible from the beetroot (this is important or your koftas will end up too wet).
Peel and finely chop the shallots. Peel and crush or grate the garlic. Drain and rinse the chickpeas. Pop the beetroot in a food processor with three-quarters of the chickpeas, the shallots, garlic and 1 tsp of the cumin. Season.
Beat the egg. Add a little to the processor. Blitz and add more egg if the mixture is too dry. Shape the mixture into 12-14 small, round, flat patties. Pop on a plate. Chill for 10-15 mins in the freezer.
Fill a kettle and boil it. Tip the bulgar wheat into a pan. Pour in 250ml hot water from the kettle. Add a pinch of salt. Cover. Bring to the boil. Turn the heat right down. Gently simmer for 8-10 mins till the water has been absorbed.
Rinse and pat dry the rocket. Roughly chop it. Rinse, pat dry and dice the cucumber and tomatoes. Grate or pare the zest from the lemon. Juice it.
When the bulgar wheat has absorbed all the water, stir the chopped rocket, cucumber, tomato, lemon zest and the rest of the chickpeas into it. Add half the lemon juice. Taste and add lemon juice, salt or pepper if you think it needs it.
Warm a drizzle of olive oil in a frying pan. Add the koftas (you may need to do this in batches). Gently fry for 3-4 mins on each side over a low heat till crisp. Lift out of the pan. Pop on a plate lined with kitchen paper to drain. Spoon the yogurt into a serving dish. Sprinkle with cumin. Serve with the koftas and bulgar wheat salad.