Broccoli Falafels with Buckwheat, Egg and Herb Salad Recipe

Ingredients

• 300g broccoli, coarsely chopped
• 400g can chickpeas, drained and rinsed
• ½ cup chopped mint leaves, plus extra to serve
• 2 green onions, sliced
• 1 clove garlic, crushed
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp baking powder
• 1 tsp salt
• 2 tbsp quinoa flour
• ½ cup (85g) buckwheat kernels
• 3 eggs
• 1 bunch continental parsley, leaves chopped
• 1 bunch coriander, leaves chopped
• 1 small red onion, finely chopped
• 2 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 1 small clove garlic, crushed
• 1 tbsp olive oil
• Salt
• freshly ground black pepper
• ½ cup (125ml) Greek yoghurt