2. Grate carrot and slice white part of spring onions (reserve green tops). Process together with drained chickpeas, sesame seeds, 1 crushed garlic clove, 2 tsp cumin, 2 tbsp oil, salt and pepper in a food processor (or stick mixer) to reach a semi-smooth consistency.
3. Use oiled hands to shape roughly 14-16 even-sized falafel. Heat frypan over medium-high heat. Cook falafels in batches for 2-3 minutes on each side, or until golden.
4. Slice reserved spring onion tops and cornichons, chop tomatoes and mint leaves. Toss with buckwheat, lemon juice and 1 tbsp olive oil. Season to taste with salt and pepper.
5. Rinse and separate lettuce leaves. Serve at the table to fill with tabbouleh and falafel. Serve with yoghurt to dollop.
If you have tahini in your pantry, add some to mix with the yoghurt.
Place on a lined oven tray and bake for 15-20 minutes in oven on 200°C if preferred.
Spring onions 1/3 bunch
Chickpeas 2 x 400g
Sesame seeds 20g
Cornichons 1/2 jar
Mint 1/2 bunch
Baby cos lettuce 2-pack
Natural yoghurt 1/2 tub (250g)
From your pantry:
olive + oil (for cooking), salt, pepper, garlic (1 clove), ground cumin