Falafels with spicy tomato & cashew sauce & poached spring vegetables - Good Food Middle East

Ingredients

• 200g dry chickpeas
• 25g parsley, leaves picked, stems reserved for the broth
• 2 garlic cloves, roughly chopped
• 1 banana shallot, roughly chopped
• 2 tsp ground cumin
• 1½ tsp ground coriander
• 1½ tsp turmeric
• ¼ tsp cayenne pepper
• ½ tsp gluten-free baking powder
• sunflower or rapeseed oil, for frying
• splash white wine (vegan if necessary, optional)
• 1 bay leaf
• 1 celery heart or 2 stalks, cut into chunks
• pinch of whole peppercorn
• 200g baby carrots, trimmed (if the green parts are intact, leave a short stem)
• 1 bulb fennel, trimmed and cut into slim wedges
• 20 asparagus tips (about 200g)
• 12 pink radishes (about 100g), halved
• 100g fresh or frozen broad beans, podded and skinned
• 100g tub pomegranate seeds
• 25g cashews
• 1 tbsp sesame seed
• 1 tsp cumin seed
• ½ tsp chilli flakes, or to taste
• 1 tbsp cold-pressed rapeseed or sunflower oil
• 300g tomatoes, cut into chunks
• 4 garlic cloves
• 1 tbsp agave syrup or dark brown sugar