Cover the chickpeas with water and soak for 12 hours.

Peel and chop roughly half the onion.

Wash the coriander, chili& parsley.

Puree everything together with cumin and chickpea flour.

Shape the mixture into 12–16 balls and fry until golden with 1 tablespoon of olive oil.

Cook the spaghetti in salted water.

Peel the sweet potatoes and cut into fine strips with a peeler, sauté with 1 tablespoon of olive oil for 3 minutes over medium heat and add the spaghetti.

Wash the radishes, spring onions and mint and cut into small pieces.

Mix peeled, finely chopped garlic with lime juice& sesame oil, season with salt & pepper and arrange everything on the washed rocket.