Falafel three ways

Ingredients

• 400g tin chickpeas, drained and rinsed
• 1 small onion, roughly chopped
• 2 garlic cloves, roughly chopped
• ½ tsp ground coriander
• ½ tsp ground cumin
• ½ tsp ground cinnamon
• ½ tsp flaked sea salt
• 3 tbsp gram flour (chickpea)
• small bunch coriander leaves and stems, roughly chopped
• 1 small free-range egg
• 100g/3½oz sesame seeds, for rolling
• 1 tbsp olive oil
• 100g/3½oz tagliatelle
• 1 tbsp olive oil
• 1 garlic clove, thinly sliced
• pinch dried chilli flakes
• 2 handfuls baby spinach
• 4 cooked falafel
• 2 tbsp finely chopped fresh parsley
• ½ lemon, juice only
• 3 cooked falafel
• 1 pitta bread, cut into thin triangles
• 2 tbsp olive oil
• sea salt
• ½ Little Gem lettuce, thinly sliced
• ½ small red onion, thinly sliced
• squeeze lemon juice
• 1 tsp plain yoghurt, ideally Greek, to serve
• 1 slice sourdough
• 2 cooked falafel
• 1 free-range egg
• 1 tsp olive oil
• large pinch paprika, to garnish

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