Falafel Burger

Halve the pepper and discard the stalks, core and seeds. Pop on another baking tray cut side down. Drizzle with oil and season with salt and pepper. Roast in your oven until completely softened and slightly charred, 20-25 mins.

Zest and halve the lemon. Pop the falafel mixture into a medium mixing bowl with the lemon zest and chermoula. Season with salt and pepper and add the water (see ingredients for amount). Mix together until well combined then set aside for 3-4 mins (the mixture will thicken in this time) or until ready to cook.

Trim the root from the lettuce and set 1 big leaf aside per person (this is to go on the burger). Separate the rest of the leaves. Halve the tomatoes and pop into a medium bowl. Squeeze in the lemon juice and add the olive oil (see ingredients for amount). Season with a pinch of salt and pepper. Set aside. TIP: You'll add the lettuce later, if you add it now the acid from the lemon juice will wilt it.

Once the falafel mixture has thickened, heat a drizzle of oil in a large frying pan over medium high heat. Once hot, shape the falafel mixture into patty shapes with your hands (1 per person) and lay in your pan. TIP: Wet your hands before shaping the falafels to prevent them from sticking to your hands.Cook until browned, 2-3 mins, then carefully turn and cook until the other side is browned too, 2-3 more mins. Carefully transfer to the baking tray with the peppers and bake on the top shelf of your oven until firm and cooked through, 8-10 mins.