Baked Falafel with Jalapeño Tahini Sauce

Falafel

• non-stick spray oil
• 4 oz red onions, cut into pieces
• 2 garlic cloves
• 1 oz parsley leaves
• 1 oz cilantro leaves, plus extra to garnish
• 10 sprigs fresh mint, leaves only
• ½ tsp salt
• 1 can chickpeas (approx. 15 oz), rinsed, drained
• 2 oz bread crumbs
• 1 egg
• 3 tbsp all-purpose flour
• 2 oz lemon juice
• ¼ tsp ground black pepper
• ¼ tsp ground turmeric
• ⅛ tsp ground cinnamon
• ⅛ tsp ground cumin
• 1 pinch ground cardamom

Jalapeño Tahini Sauce

• 1 jalapeño pepper, stem and seeds removed
• 2 garlic cloves
• 10 sprigs cilantro, leaves only
• 5 oz tahini
• 4 oz water
• 1 tbsp lemon juice
• ½ tsp salt
• ¼ tsp ground cumin
• 6 mini pita breads, toasted, sliced in half
• 1 cucumber, sliced, to serve
• fresh baby kale leaves, chopped, to serve
• 1 tomato, sliced, to serve
• 1 lemon, cut into wedges