Falafels: Soak your chickpeas overnight in a big bowl of water, then drain and rinse before using. You can also do the two day soak and sprout method, by leaving them in your colander on day two covered with a tea towel - they'll sprout little tails by the next day.

Roughly chop your herbs, then blend all falafel ingredients in a food processor.

Heat a little coconut oil in a fry pan on medium high, then fry tablespoon sized balls on each side for around 3 minutes until golden.

Kale Salad: Pull the kale leaves off their stems by grabbing the stem with one hand and pushing your thumb and forefinger from the top of the stem down to the tip, removing the leaf. Wash and dry the leaves (put the stems in the compost), roughly chop, place in a bowl with the olive oil, apple cider vinegar/lemon juice, and sea salt, then massage with your hands for a minute until the leaves go bright green and soft.

Garlic Tahini Dressing: Blend all ingredients in a blender until super creamy and smooth. Make double if you dare - it's incredible on anything!

Plate up the kale salad on each plate, top with cucumber, tomatoes, red onion, falafels, drizzle with dressing, then top with extra herbs and sesame seeds if desired. Serve with freshly toasted wholemeal pita breads, or your favourite gluten free pita/wrap equivalent. Put the extra dressing on the table in case anyone wants a top up!