To make the falafel, place half the chickpeas and the other ingredients, excluding the flour and baking powder, in to a food processor. Process until well chopped. Add the remaining chickpeas and pulse until the mix is somewhere between a paste and cooked couscous.
Pour the mixture in to a large bowl and sprinkle with the baking powder. One spoon at a time, mix the buckwheat flour in with your hands. The mixture should hold together but not be too wet.
Cover the mixture and refrigerate for two hours.
Meanwhile, clean the processor bowl and put the broccoli for the tabbouleh in. Pulse until almost riced (refer to picture in post). Add the spinach, coriander and parsley and pulse until chopped.
Tip the broccoli mixture in to a large bowl.
Lightly toast the almonds on a non-oiled pan for three minutes or until just toasted. Remove from heat and roughly chop before adding to broccoli mixture.
Add the rest of the ingredients to the bowl before adding the lemon juice, olive oil and sea salt. Toss to combine and set aside.
To make the zucchini ribbons, use a vegetable peeler lengthways to create zucchini ribbons. In a small bowl, mix the zucchini with lemon, olive oil and sea salt. Set aside.
Combine the green goddess dressing ingredients in a blender and blend until smooth. To pour the dressing, add more water, to dollop add less.
After a few hours, remove the falafel mixture from the refrigerator and using an ice-cream scoop (see instructions in post) form falafel balls. Roll in sesame seeds (optional)
Fill a saucepan to 1 inch with grapeseed oil and heat over medium heat until the oil bubbles a little when flicked with a few drops of water.
Place a few sheets of absorbent paper on a plate or bench. Carefully lower two or three falafel rounds in to the oil and cook for around three minutes on one side before turning them over for another two minutes. If the falafel is browning too quickly, reduce the heat under the pan.
Carefully remove the cooked falafel from the oil and place on the paper to drain. Repeat with remaining felafel.
To assemble, spoon a good amount of tabbouleh in to a bowl followed by two or three felafel rounds. Follow with a handful of the zucchini ribbons, some sliced avocado and the goddess dressing. Season lightly with sea salt and lemon juice if desired.