Falafel, Houmous and Paprika Butter

In the meantime, halve, peel, and slice the red onion (see ingredients for amount) as thinly as you can.

Pop it into a medium bowl and add the red wine vinegar and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside.

Meanwhile, cut the tomato into 1cm chunks. Add to the bowl of pickled onions and stir through the olive oil (see pantry for amount).

Toss to coat in the dressing. 

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.

Once cooked, remove from the heat and drizzle over the honey. Turn the falafels in the honey to coat. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. 

When everything's nearly ready, add butter (see pantry for amount), red pepper chilli jelly and smoked paprika to a small saucepan on medium heat.

Warm to melt the butter, 1 min. Stir the sauce well to combine.

Just before you're ready to serve, toss the baby leaves with the pickled onion and tomato. TIP: Don't add the leaves too early or they'll go soggy.