Start by making the falafel. Place all the ingredients into a food processor and blitz together. Add in the flour only at the end if necessary to help bind. Form into mini balls or into patties and either deep fry in hot vegetable oil or you can bake in the oven drizzled with a little olive oil. Meanwhile, make the herbed sour cream by mixing together the fresh cream, lime juice and chopped coriander and place into the fridge to chill and thicken. Also, make the pico di gallo by mixing all the ingredients together. To put the tubs together, fill the bottoms of the tubs with a few mixed salad leaves. Drizzle over a little of the sour cream and spoon over a little of the pico di galo. Lay the cooked mini falafel on top and add in slices of avocado. Add in a few more leaves, pico di galo and drizzle with more herbed sour cream. Add in a lime wedge and serve.