Step 1Blitz chickpeas, parsley, mint, sesame seeds, cumin, bicarb of soda and 2–3 tablespoons of water in a food processor until almost smooth. Shape mixture into 16 falafels. Place on a plate, cover and chill for 30 minutes.
Step 2Meanwhile, preheat oven to 180°C and line 2 baking trays with baking paper. Combine carrots, maple syrup and extra sesame seeds in a large bowl, toss to combine. Place carrots on 1 prepared tray. Lightly spray with olive oil. Bake for 20 minutes. Add the broccoli to same tray; spray with a little more oil and bake for a further 15–20 minutes.
Step 3Place the falafels on second prepared tray and spray liberally with olive oil. Bake the falafels for 30–35 minutes, turning them halfway through cooking time, or until they are golden.
Step 4Divide salad leaves, roasted carrot and broccoli, falafels and radishes between serving bowls. Whisk lemon juice, olive oil and hoummos in a bowl. Drizzle the dressing over each salad bowl.