Preheat the oven to 160Fan/180*C and line a large baking tray with parchment paper.
Make the falafel: add all the ingredients to a blender with some salt and pepper and process to a sticky mixture – some small lumps are OK. Roll into 10 balls and flatten down slightly onto the tray. Bake for 15-20 minutes until crisp.
Meanwhile, make the salad: cook the quinoa according to packet instructions then drain. Add the raisins and allow to plump up with the warmth of the quinoa. Allow to cool and then stir in the chopped herbs, spring onion, tomatoes and almonds.
Make the dressing: stir together all the ingredients until smooth.
Divide some salad leaves between two bowls, top with the quinoa salad, some beetroot falafel and the dressing. Sprinkle over some pomegranate and extra almonds.
Enjoy straight away or keep in the fridge for 2-3 days. Falafel will also freeze well.
To serve: green spinach or salad leaves, pomegranate, extra chopped almonds