Sesame Encrusted Spinach and Almond Falafel
[Vegan, Gluten-Free]

To Make the Falafel:

1. Place the chickpeas, spinach, onion, garlic, cumin, parsley, coriander, olive oil, lemon juice, sea salt, and pepper into a food processor and pulse until the mixture is a smooth and well combined.
2. Now place the mixture into a large mixing bowl and add the besan flour and almond meal. Combine all ingredients well. Your mixture should not be too moist and when you form the ball of the dough into a falafel it should not be too sticky. If it is too sticky, gradually add more flour, teaspoon by teaspoon, until you get a nice moist but not too gluey consistency.
3. To make the falafel, take walnut-sized lumps of the falafel dough and form them into balls. On a small plate, sprinkle generously with white sesame seeds and roll each falafel in the seeds before cooking.
4. In a large frying pan, heat 3 tablespoons of vegetable oil on medium to high heat and place six falafel at a time and fry until they are nicely golden brown and crisp on the outside. Drain on paper towels.

To Make the Tahini Yogurt Sauce:

1. In a small bowl combine well all of the ingredients to form a smooth, creamy sauce for your falafel.

To Make the Cucumber Tomato Salad:

1. In a medium sized bowl add all ingredients and combine well. Serve under your falafel.