Panko-Coated Chickpea Falafels with Leafy Greens and Roasted Vegetables - Sincerely Aline

Ingredients

• 1 x 400 g can chickpeas, drained
• 1 tablespoon flour (all-purpose or a gluten-free flour alternative)
• 1 shallot or ¼ red onion, roughly chopped
• 2 garlic cloves, peeled
• 1 teaspoon ground cumin
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 1 teaspoon ground smoked paprika
• Small handful fresh coriander, roughly chopped
• 1 teaspoon salt, divided
• 4 tablespoons panko bread crumbs (or opt for a gluten-free bread crumbs)
• Extra-virgin olive oil
• 1 medium zucchini, sliced ½ cm thick lengthways
• Freshly ground black pepper
• 4 large handfuls of spinach
• 100 g curly kale, roughly chopped
• ½ yellow bell pepper, sliced
• 2 tablespoons pumpkin seeds
• For the tahini lemon dressing: 1 ½ tablespoons hulled tahini
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon lemon juice
• 1 tablespoon apple cider vinegar
• Salt to taste