Falafel salad with beetroot hummus and tzatziki

1 To make the falafels, in a small food processor, blitz the onion, garlic and parsley. Add the chickpeas, salt, almonds, flour and ras el hanout, then Blend until just combined. If mixture is too dry, add a little water. Season with ground black pepper. Remove the mixture and knead on a clean board or worksurface until well combined. Shape the mixture evenly into 12 small patties.

2 Heat the oil in a large non-stick frying pan and set over a medium heat. Cook the falafels for 5-6 minutes each side until evenly browned.

3 Evenly spread beetroot hummus over one large serving platter or divided over four plates. Scatter over salad leaves and arrange cucumber, snow peas, cherry tomatoes, radishes and red onion. Drizzle over dressing. Place falafel patties on top and dollop over tzatziki. Garnish with fresh mint leaves, pistachios and pomegranate arils, if desired. Serve with Lebanese bread on the side.