Begin by breaking the cauliflower into even sized florets. Drizzle with a little olive oil and season with salt, pepper, 1 teaspoon cumin and a pinch of cayenne pepper. Roast for 25-30 minutes at 180C. Cool slightly.
Place the cauliflower into your food processor with the drained chickpeas the remaining cumin, flour, parsley, a squeeze of lemon, lemon zest and garlic. Blitz, scrape down the sides of the food processor, season and blitz again. Pour the contents of the processor into a bowl. Give it a good stir.
Dampen your hands and shape into 10 patties, approximately 6cm in diameter. Heat a frying pan with a little olive oil. Place the falafel in the pan and fry on a medium heat, after approximately 3-4 minutes, flip them over and cook for the same time on the other side.
Pour the tahini into a bowl, add approximately 2 tablespoons of boiling water. Then add the yogurt. Season with salt and pepper. Serve on a bed of salad leaves, sprinkle with pomegranate seeds, dill fronds and drizzle with the tahini dressing. Serve warm or cold.