Middle Eastern Falafel

Preheat the oven to 210°C/190°C fan. Peel and roughly chop the garlic. Pick and roughly chop the parsley. Peel and grate the carrot. Grate the zucchini. Place the carrot and zucchini into a colander over the sink and squeeze to remove excess water. Heat a pan over a medium heat and dry toast the coriander and cumin seeds for 30 secs until fragrant. Once toasted, remove from the pan and using a pestle and mortar crush into a fine powder.

Drain and rinse the chickpeas. To a food processor, add the chickpeas and all of the other falafel ingredients. Blitz until all of the ingredients have incorporated and formed a firm mix. Using clean hands, form the mix into 14 falafel.

Place the falafel onto a lined baking tray and bake in the oven for 15-20 min or until browned and cooked all the way through.

Meanwhile, trim and chop the radish into wedges. Chop the tomatoes in half. Slice the cucumber into half moons. Pick and finely chop the mint. In a large bowl, combine the salad mix, radish, tomatoes, cucumber and mint. Drizzle over the pomegranate molasses and sprinkle with the sunflower seeds.

Slice the lemon into wedges. In a small[i/] bowl, combine the tahini with a squeeze in the lemon juice to taste. Add the measured water and [i]mix well. Sprinkle in the zaatar and mix to incorporate. Once mixed, set aside.

Halve the pomegranate, hold each half over a large bowl, seeds facing down. Hit the skin with a wooden spoon, squeezing to release the seeds. Discard the shell and membrane. Divide the salad among bowls, add the falafel to the side and drizzle with the tahini dressing. Sprinkle over some of the pomegranate seeds.