Falafel Salad

1/2 lemon, juiced and zested
Olive oil, 80ml (1/3 cup)
Coriander leaves, 1/2 bunch, thoroughly washed
Parsley leaves, 1/2 bunch, thoroughly washed
Sumac, 2 tsp
Ground cumin, 2 tsp
Spring onions, 4, washed and chopped
Canned chickpeas, 2 x 400g cans, drained and rinsed
Pomegranate molasses, 1 tsp
Sesame seeds, 1/2 tbs, toasted, to serve

Place the herbs, sumac, cumin and spring onions in a food processor and process until finely chopped.

Add the chickpeas and pulse to combine the mixture and coarsely chop the chickpeas.

Transfer to a bowl and add pomegranate molasses, oil and lemon juice. Stir to combine.

Sprinkle over the sesame seeds.