Falafel and Veggie 'Nduja Yoghurt Wraps

Meanwhile, halve the baby plum tomatoes.

Trim the baby gem, halve lengthways, then thinly slice.

In a large bowl, combine the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Add the tomatoes to the bowl of dressing and set aside for later. 

Roughly chop the parsley (stalks and all).

In a small bowl, combine the vegan 'Nduja (see ingredients for amount - add less if you'd prefer things milder), honey, yoghurt and half the chopped parsley. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Season with salt and pepper, then set your 'Nduja yoghurt aside.

When the chips have about 10 mins remaining, place the falafels onto a lined baking tray and bake on the middle shelf until golden brown, 5-8 mins.

A couple mins before the falafels are ready, pop your tortillas (2 per person) into the oven to warm through, 1-2 mins. 

Just before everything's ready, toss the baby gem with the tomatoes and dressing.