You’ll want to eat this falafel bowl outside in the sunshine… You can thank us later!
Soak the chickpeas in water overnight, drain and rinse then tip them into a food processor. Add the onion, parsley, cilantro, pepper, garlic, cumin, salt, cardamom and pepper.
Pulse until the mixture is coarse then transfer to a bowl. Stir in the flour and baking soda, cover and place in the fridge for an hour.
Roll the falafel into equal sized balls adding more flour if the mixture is too wet or more water or lemon juice if too dry.
Once the falafel balls are ready, deep fry or bake until golden brown.
In a bowl, combine the salad ingredients and place the falafel on top. Drizzle a mixture of olive oil and lemon juice on top.