To make the koftas
Heat 2 tablespoons of oil in a frying pan. Fry and soften the onion for 5 minutes, then add the garlic and cumin seeds. Stir in the turmeric and remove from the heat.
Blitz the chickpeas till just broken down a little, then add the onion mix, 2 tablespoons gram flour, almonds, chilli, herbs and orange flower water.
Pulse a few times till the mixture comes together, but isn’t too paste like. Add in the apricots and pulse again to combine. Season to taste.
It is worth test frying to make sure the mix stays together and tastes flavoursome. Pinch off a tablespoon of the mix, and form into a test patty, if the mix doesn’t stick together, add a little more gram flour to the mixture. Fry the patty in a little oil, then when golden and crisp on both sides, taste and adjust the seasoning if necessary.
To make the koftas pinch off walnut sized amounts of the mixture and roll into baby torpedo shaped koftas. Place onto a plate, whilst you roll all the mixture. Finally roll the koftas in the sesame and nigella seeds. Chill for 30 minutes to firm them up, or covered in cling film for up to 3 days in the fridge till needed.
Fry the koftas in a little oil, rolling them gently around the pan to brown evenly. Alternatively, heat the oven to 200°C (180°C fan)/400°F (350°F fan)/gas mark 6 (gas mark 4 fan), place the koftas onto a lightly oiled parchment lined tray, brush each with a tiny bit of oil, and bake till golden for approx. 15 minutes.
Wash and dry the gem lettuce leaves well, separating the leaves into similar sizes.
Mix the grated carrot with the orange juice and chopped mint.
Place a tablespoon of the carrot salad onto each lettuce leaf, then top with a kofta.
Drizzle over a little tahini then a little pomegranate syrup/molasses.
Finally sprinkle a few pomegranate seeds over each kofta, and serve.