1 Preheat the oven to 180°C. Line a large baking tray with baking paper.
2 Process ¼ cup mint leaves and ¼ cup parsley leaves in a food processor until finely chopped. Add the edamame, the tahini, cumin, 1 teaspoon lemon zest, egg and the flour; process again until well combined. Season with cracked black pepper. Shape heaped tablespoons of mixture into 16 small ovals. Place sesame
seeds on a plate and roll falafel into seeds to lightly coat.
3 Place falafels on prepared tray and lightly spray with olive oil. Bake for 15–20 minutes, turning halfway through cooking time, or until golden brown. Add the asparagus to tray for the last 8–10 minutes of cooking time.
4 Meanwhile, place the rest of the herbs into a cleaned food processor and process until finely chopped. Add the yoghurt, remaining zest and 1 tablespoon of the lemon juice; process again until well combined. Cook the beans in a saucepan of boiling water for 2 minutes, or until they are just tender. Drain. 5 to serve, divide salad leaves, asparagus, beans, falafels and avocado between four serving bowls. Serve drizzled with the creamy herb dressing.