Sticky Falafels & Chermoula Veggies

• Meanwhile, grate carrot (see ingredients). Thinly slice cucumber into rounds. • Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until toasted, 3-5 minutes. Transfer to a small bowl and set aside.

• In a medium bowl, combine carrot, falafel mix, fine breadcrumbs (see ingredients) and a pinch of salt. • Using damp hands, roll and press heaped tablespoons of falafel mix into small balls (4-5 per person). Transfer to a plate.

• Return frying pan over medium-high heat with olive oil (1/4 cup for 2 people / 1/2 cup for 4 people). When oil is hot, cook falafels, turning, until browned and heated through, 5-7 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat, then add sweet chilli sauce and toss falafels to coat.

TIP: Ensuring the oil in the pan is hot before cooking gives the falafels a crispy texture and prevents them from sticking.

• In a second medium bowl, combine mixed salad leaves, cucumber, almonds and a drizzle of white wine vinegar and olive oil. Season to taste.