We start by soaking the chickpeas in water in a large container overnight.

The next day preheat the oven to 420℉, line a quarter sheet pan with baking spray and set aside.

In a food processor add the garlic, onion, green onion, herbs, greens and blend until coarse. It will look like a chimmicuri mixture. Transfer this mixture to a large mixing bowl.

Drain the water from the chickpeas and add it into the same food processor. Blend until coarse, if the food processor you have is small do this in batches.

Transfer the mixture to the bowl with the herb mixture. Add the spices, lime, tahini, olive oil and salt. Mix until combined.

If the mixture is looking a little wet add a tablespoon of corn flour and mix well. If you squeeze a little of the mixture in your hand it should form a ball. It won’t be a perfect ball but it should hold its shape.

Eye balling, divide the mixture into half and transfer one half into the line sheet pan. Spread evenly using a spoon and firmly press down to ensure there are no pockets in-between.

Layer the sliced cheese on top and spread over the second half of the falafel mixture. Using the back of a spoon smooth it out evenly.

Cut the mixture into triangular portions and bake for 10 mins. Flip the tray and bake for 15 mins. The top should be golden and crusty, there might be. Little cheese oozing out which is fine. Let it cool a little and cut it into the portions you marked earlier.