For the falafel
250 g dried chickpeas
  water, as needed
0.5 tsp bicarbonate of soda
30 g fresh parsley, destalked
10 g coriander, destalked
10 g dill, destalked
150 g onion, trimmed, peeled, quartered
3  garlic cloves, peeled
1 Tbsp lemon juice
1 Tbsp ground cumin
1 Tbsp ground coriander
  salt, to taste
  pepper, to taste
2 Tbsp sesame seeds
1 tsp baking powder
  vegetable oil, as needed

For the wraps
200 g raw beetroot, peeled, quartered
210 g plain flour
1 Tbsp olive oil
1 Tbsp water
  oil, as needed

For the cubed salad
300 g salad tomatoes
200 g cucumber
150 g red pepper
35 g red onion, trimmed, peeled
10 g fresh mint, destalked, finely chopped
10 g fresh parsley, destalked, finely chopped
2 Tbsp lemon juice
1 Tbsp extra virgin olive oil

For the mixed salad
75 g red onion, trimmed, peeled
300 g red cabbage, trimmed
150 g yellow pepper, destalked, destemmed
3  celery stalks, trimmed
3  red chillies, trimmed, seeds left in
100 g radish
100 g carrot, trimmed, peeled

To finish
  salad leaves, as needed
  pomegranate seeds, as needed
1  lemon, cut in wedges, as needed