Falafel with harissa dressing

Method

1. Tip the chickpeas into a food processor. Add three-quarters of the spring onion, the cumin and 1 tablespoon harissa paste. Juice 1/2 lemon, add 1 tablespoon juice to the chickpeas and cut the remaining half into wedges to serve (set the remaining juice aside). Season and whizz until the mixture comes together. Shape into 6 small, firm patties.

2. Heat 1 tablespoon oil in a frying pan over a medium heat. Add the patties and fry for 3-4 minutes each side, until golden.

3. Meanwhile, mix the remaining harissa and olive oil with some lemon juice, to taste. Season and stir in the remaining spring onion.

4. Divide the falafels between 2 plates and drizzle with some dressing. Serve with the lemon wedges, some rocket and toasted ciabatta, if you like.