Falafel Wraps and Roasted Garlic Yoghurt Dressing

Once your oven is hot, roast the sweet potatoes on the top shelf until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out. Meanwhile, peel the garlic clove(s) and pop into a square of foil with a drizzle of oil and scrunch to enclose it. Pop it on the tray next to the wedges and roast until soft, 10-12 mins.

Pop the falafel mixture into a medium mixing bowl and add half the zahtar. 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).

Put the yoghurt in a bowl and add the 1 tbsp water per person and the olive oil (see ingredients for amount). Season with salt and pepper and stir together well. Once the garlic is roasted, carefully open the parcel ( it will be hot) mash the garlic with a fork. Add the garlic and any oil to the yogurt. Stir to combine everything together then set aside.

Once falafel the mixture has thickened, shape into balls (4 per person) - pop them on a plate as you make them. TIP: Wet your hands before shaping the falafels to prevent them from sticking to your hands. Heat a drizzle of oil in a large frying pan over medium high heat. Once hot, add the falafels and cook, turning occasionally, until browned all over, 3-4 mins. Pop onto a baking tray and bake on the top shelf of your oven until firm and cooked through, 6-8 mins.