Preheat the oven to 190°C (Gas Mark 5 / 375°F). Lightly grease a baking tray, and set aside.

To make the falafel, you need to make sure the chickpeas are very dry. Drain them thoroughly, tip onto a plate, and pat them dry with kitchen paper.

Add the chickpeas to a food processor, along with the remaining falafel ingredients (except for the oil). Blitz well until no lumps remain. The mixture should be fairly dry and thick.

With clean hands, shape the falafel mixture into small balls - I managed to get around 12 balls from the mixture. Place them onto the greased baking tray, and spray them lightly with oil.

Bake the falafel for around 1 hour, or until firm and golden brown.

While the falafel are baking, prepare the hummus. Add the drained chickpeas to the food processor (I didn't bother washing mine first), along with the garlic. Blitz well. Add the tahini, lemon juice, plenty of seasoning, and about half of the water, and blitz again until the mixture is fairly smooth. Add more water if necessary, and blitz again. Repeat until the hummus reaches your desired consistency.

To make the homemade tzatziki, add the chunk of cucumber to a mini food processor, as well as the fresh mint and plenty of salt and pepper. Blitz for just a few seconds, until no large lumps remain. Add the Greek yogurt, and blitz again briefly to combine.

Boil the quinoa in plenty of water, until it is tender and the spiral-shaped germ has detached. Drain, and set aside.

When the homemade falafel have finished baking, assemble the quinoa bowls. Put a good handful of salad leaves in the bottom of 3 bowls, and top with the cooked quinoa, falafel, cherry tomatoes, and a dollop of hummus and tzatziki. Scatter with more fresh herbs if desired.