Broccoli falafel with yogurt sauce and spinach tortillas

Steam broccoli for about 5 minutes. Drain half a jar of cooked chickpeas. Mash together with the garlic, cumin and salt and pepper. Do not grind too much, there should be some pieces left. Form small balls (10 balls) and crush them a little, put them on a baking sheet with paper and bake at 180 degrees about 15 minutes or until golden brown, turn them over to brown evenly.

To make the spinach tortillas, grind everything together, it should have a thick texture. Season with salt and pepper and make the tortillas as if they were crepes.

To make the yogurt sauce, finely chop the garlic, coriander and mint. Mix everything together, add a splash of lemon juice and season with salt and pepper.

Assemble the kebabs, put some sauce on the base, add the chopped falafel, thinly sliced bell pepper, finely chopped radish and arugula.