Baked chickpea lemon falafel with tahini dressing

Ingredients

• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 garlic clove, crushed
• 2 tablespoons plain flour
• 1/2 teaspoon bicarbonate of soda
• Zest and juice of 1 lemon
• 2 x 400g cans chickpeas, rinsed, drained
• 1/2 bunch flat-leaf parsley, chopped
• 1 small red onion, thinly sliced
• 2 tbs olive oil, plus extra to brush
• 1/3 cup (90g) tahini
• 1 tablespoon honey
• 120g rocket or baby spinach leaves
• 500g punnet mixed heirloom tomatoes, halved

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