To make the falafel
Preheat the oven to 200°/400°F/gas mark 6.
In a food processor combine all the ingredients beside the olive oil and millet. Blitz the mix until it’s mushy and smooth, and holds itself together.
Once processed, mix in the millet and form into small balls. Press them well as they tend to crumble.
Coat the balls with olive oil and place on parchment paper.
Bake for 30-40 minutes (depending on oven) turning them around half way through, remove from oven and serve.
To make the muhammara dip
Preheat oven 190°C/375°F/gas mark 5.
Roast the bell peppers until the skins are chard, this will vary greatly depending on your oven, on average 30 minutes.
Once the peppers are slightly cooled, peel off and discard charred skins.
Place the walnuts in a food processor until finely chopped. Next, add all the ingredients in the food processor and blend until smooth.
This dip is best served cool or at room temperature.
To make the super green salad
Combine the salad leaves, avocado and cucumber together in a bowl.
Place the seeds in frying pan over medium heat, stirring occasionally until golden brown (keep a close eye on these as they burn easily).
Once the seeds are golden brown, take off the heat and shake in 1 tablespoon of tamari and stir.
Allow to cool and add to salad along with the dressing.
To make the salad dressing
Place all ingredients in a clean jar, and shake until fully combined.
Spread the muhammara dip on a wholemeal wrap, top with 2 falafels and a handful of our super green salad. Enjoy!