Chipotle Falafel Tacos

Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel until soft, 10-12 mins. 

Trim the baby gem, halve lengthways, then thinly slice. Cut the tomato into 1cm chunks. Cut the lime into wedges.

In a large bowl, combine half the lime juice with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set aside.  

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

In a small bowl, combine the roasted garlic with the yoghurt and chipotle paste (add less if you'd prefer things milder). Set aside.

When the chips are nearly ready, put a large frying pan on high heat and add enough oil to completely coat the bottom of the pan.

Once hot, carefully add the falafels to the pan and reduce the heat to medium-high. Cook until golden, 2-4 mins. Adust the heat as neccessary.

Pop the tortillas (2 per person) into the oven to warm through, 1-2 mins.

Once the falafels are cooked, slice them in half. 

Add the lettuce and tomato to the bowl of lime dressing. Toss to evenly coat.