Turkish Falafels & Sumac Fries

Slice the tomato into wedges. Grate the carrot (see ingredients). Grate 1/2 the cucumber and use a paper towel or clean cloth to squeeze out the excess water. Roughly chop the remaining cucumber. In a medium bowl, combine the garlic dip and grated cucumber. Set aside. In a medium bowl, combine the falafel mix and grated carrot.

Roughly chop the pistachios. Heat a large frying pan over a medium-high heat. Toast the pistachios until golden, 3-4 minutes. Transfer to a bowl and set aside.

Using damp hands, roll heaped tablespoons of the falafel mixture into small balls. Transfer to a plate. You should get about 3 falafels per person. In a large frying pan, heat olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) over a medium-high heat. When the oil is hot, cook the falafels, turning, until browned and heated through, 5-7 minutes (cook in batches if your pan is getting crowded). Transfer to a plate lined with paper towel.

In a large bowl, combine the mixed salad leaves, tomato, remaining cucumber and a drizzle of red wine vinegar and olive oil. Season to taste.