Preheat the oven to 190°C/gas mark 5. Place all the ingredients for the falafel in a food processor and blend until smooth. With wet hands, divide and shape the mixture into 12 balls.
Place the balls on a lined baking tray and cook in the oven for 15-20 minutes until golden brown. Leave to cool before removing from the tray. Set to one side.
Layer the salad from the bottom up of a jar. If you're not avoiding gluten, you can add quinoa to the top of the salad. Serve the falafel in a warm pitta with the rocket.