Baked falafel cauliflower tabbouleh with avocado pea feta smash

Ingredients

• 400g can chickpeas, drained (or 85g dried chickpeas soaked in 500ml cold water overnight, then drained)
• 1 tsp ground cumin
• 1 tsp ground coriander
• ¼ tsp cayenne pepper
• ½ small red onion, quartered
• 1 garlic clove
• 1 tbsp sesame seeds
• ½ tsp baking powder (gluten free if you like)
• small pack parsley, stalks and leaves separated, leaves chopped
• 1 tbsp olive oil
• ½ small cauliflower, cut into florets
• ½ small pack mint, leaves chopped
• 1 lemon, juiced and ½ zested
• 200g frozen peas
• ½ medium, ripe avocado
• 30g feta
• 2 handfuls rocket

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