Zucchini tortillas with falafel

Falafels

• 160 g dried chickpeas
• 300 g water, for soaking
• 2 tsp coriander seeds
• 2 tsp cumin seeds
• 5 garlic cloves
• 1 brown onion (approx. 150 g), cut into quarters
• 6 sprigs fresh flat-leaf parsley, leaves only
• 6 sprigs fresh coriander, stalks and leaves only
• 4 sprigs fresh mint, leaves only
• 1 tsp ground black pepper
• 1 tsp sea salt
• 1 tsp paprika
• 1 tsp baking powder

Eggless mayonnaise

• 225 g grapeseed oil
• 85 g full cream milk
• ½ tsp sea salt
• 2 tsp lemon juice

Zucchini tortilla

• oil, for greasing
• 120 g carrots, cut into pieces (3-4 cm)
• 650 g zucchini, cut into pieces (3-4 cm)
• 1 egg
• 2 tbsp plain flour
• 2 tsp taco seasoning (see Tips)
• 1 - 2 pinches sea salt, to taste
• 1 - 2 pinches ground black pepper, to taste

Assembly

• oil, for frying
• 100 g rocket
• ½ raw beetroot, peeled and cut into matchsticks