Preheat the oven to 200 °C (fan setting). Soak the ground flaxseeds in 3 tablespoons of water until they swell.

Drain the chickpeas and keep their liquid. If using dried chickpeas, cook them for 20 minutes. For the raw version, use soaked or sprouted chickpeas, rinsed and blended into a raw purée.

Sauté the chopped onion and garlic in 1 tablespoon of olive oil. This step can be skipped for the express version.

Wash and dry the coriander and parsley, then roughly chop them with some of the stems. Keep the mint leaves whole. Set half of the herbs aside for the sauce.

Blend the chickpeas, flaxseeds, onion, garlic, half of the herbs, chilli, salt, pepper, cumin and ½ teaspoon of ground coriander. Add a little cooking liquid if needed. The texture should stay fairly coarse.

Shape into small patties, place them on a baking tray lined with parchment paper, brush with olive oil and bake on the middle rack.

Bake for 25 to 30 minutes depending on thickness, turning them and brushing again with oil halfway through (after 15 minutes). For the raw version, dehydrate for 6 to 12 hours: the centre can stay soft.

Make the sauce: blend the remaining herbs with the yoghurt, tahini, lemon juice, 6 to 8 tablespoons of water, salt and pepper until creamy. Adjust the seasoning.

Slice the tomatoes and dice the cucumber. Arrange the tomatoes on a bed of greens, top with the falafels, drizzle with the green sauce and sprinkle with cucumber. Serve warm.