Roughly chop pistachios. Pluck herb leaves from the stems and finely chop.
Rinse chickpeas, drain and pat well dry on kitchen paper. Chop chickpeas with egg, breadcrumbs, salt, pepper, coriander and some chilli powder in a kirchenaid. Pour the chickpea mixture into a bowl and add the pistachios and herbs.
Form balls out of it with slightly moistened hands, press a little flat.
Heat the remaining olive oil in a coated pan and fry the falafes in it over a medium heat for 3-4 minutes.
Cook bulgur according to packing instructions and let it swell.
Wash, and cut the broccoli into small florets. Peel the stem and cut it into pieces. Cook both bite-proof.
Wash the parsley, pluck the leaves, sling dry and chop small.
Wash and dice the tomato.
Wash spring onions and cut them into rings.
For the tahini sauce:
Peel and squeeze the garlic. Stir smoothly with tahini and yoghurt, add lemon juice and water, depending on your wishes. Season with salt and pepper.
Mix lemon juice, oil, salt and pepper and mix with the remaining ingredients.
Spread the bulgur into the bowls. Add the broccoli, add parsley, tomato, onions and falafel.
Put the sauce in the middle and lightly over the salad.