Falafel and Maple Salad Bowl

For the falafel

• 250g dried chickpeas (not canned)
• 750ml cold water (to soak the chickpeas)
• 1 chopped onion
• 1 handful fresh coriander
• 1 handful parsley
• 4 garlic cloves
• Juice of ½ a lemon
• 1 tbsp pure maple syrup (preferably golden colour for its delicate flavour)
• 1 tbsp ground cumin
• 1 tbsp sea salt 
• 1 tbsp ground black pepper 
• ½ tbsp cayenne pepper
• 1 tbsp baking soda 
• 4 tbsp plain flour

For the maple and coriander sauce

• 100g raw cashew nuts
• 1 tbsp pure maple syrup (preferably golden colour for its delicate flavour)
• 3 tbsp water
• 1 tbsp lime juice
• 1 handful coriander leaves and stems
• ½ tbsp sea salt 

For the salad

• 2 avocados, cut in half and sliced
• 1 bag of watercress
• 4 tomatoes, cut into wedges
• 4 grated carrots
• 1 red onion, finely sliced

For the falafel

1. Place the dried chickpeas in a large bowl.
2. Cover with cold water and leave to soak overnight.
3. Drain the chickpeas.
4. Place all the ingredients, except the flour, in a large food processor.
5. Pulse until all the ingredients are coarsely chopped.
6. Add a tablespoon of flour at a time until you can form the mixture into a disk.
7. Preheat oven to 210°c. 
8. Shape the falafel mixture into 2- to 3-inch disks — the mixture should make around 20 falafels. 
9. Coat a large pan with a tablespoon of cooking oil over medium-high heat.
10. Place the falafel onto the pan and cook for 2 to 3 minutes per side until golden brown. 
11. Transfer to a baking tray and bake for 7-10 minutes.

For the maple and coriander soup

1. Soak the cashew nuts in water for one hour.
2. Drain the cashews.
3. Add all the ingredients into a high-speed blender.
4. Blend for several minutes until the sauce is smooth and creamy. 

To assemble

1. Mix the salad vegetables in a bowl or plate.
2. Add 3 to 4 falafels in the middle or on the side.
3. Pour the maple and coriander sauce on top of the falafels.