Preheat oven to 200°C/180°C (fan-forced) and line a baking tray with baking paper

Place broccoli, chickpeas, mint, green onions and garlic into the bowl of a food processor. Pulse until the mixture is finely chopped. Add remaining ingredients and process until mixture resembles fine breadcrumbs

Divide the mixture into 12 balls and shape into small patties approximately 1cm thick. Place onto prepared baking tray, spray both sides with cooking spray and bake 15 minutes. Turn over, bake a further 10 minutes. Set aside

Meanwhile, cook buckwheat in boiling water for 15 minutes. Drain and refresh with cold water. Set aside

Cover eggs with water and bring to a boil. Boil eggs for 5 minutes for medium boiled eggs. Drain, cool and peel. Cut in half. Set aside

Transfer buckwheat to a large salad bowl. Add parsley, coriander and onion and toss to mix evenly

Whisk lemon juice, apple cider vinegar, garlic and oil. Season with salt and freshly ground black pepper. Drizzle ¾ over the salad and mix well. Mix remaining into the yoghurt

Top buckwheat salad with eggs and serve with broccoli falafels and yoghurt. Garnish with extra mint