Baked falafel cauliflower tabbouleh green tahini sauce charred spring onions

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, chopped
• 2 garlic cloves, roughly chopped
• 1 tbsp sesame seeds
• ½ tsp baking powder (gluten free if you like)
• small bunch parsley, stalks and leaves separated, leaves chopped
• 1 tbsp olive oil, plus 1 tsp
• ½ small cauliflower, cut into florets
• ½ small bunch mint, leaves chopped
• 1 lemon, juiced
• 6 spring onions, kept whole, topped and tailed
• handful rocket
• ½ small bunch coriander, stalks and all
• 2 tbsp tahini

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