Carrot & Lemon Baked Falafels

Ingredients

• 1 (400 ml) can chickpeas
• 140 g raw cashews
• 90 g grated carrot
• 6–8 sprigs of parsley
• ¼ small onion
• 3 garlic cloves, peeled and center germ removed
• 2 tbsp tahini
• 2 tbsp chickpea flour
• 1 tsp cumin seeds
• zest of 1 lemon
• sea salt
• black pepper
• 60 ml tahini
• 80 ml warm water
• juice of half a lemon
• 6 sprigs of parsley
• sea salt to taste
• mixed lettuce leaves
• red bell pepper, thinly sliced
• red onion, thinly sliced
• cucumber, sliced
• cherry tomatoes, diced
• purple cabbage slaw