Falafel Kebab With Tahini Yoghurt, Harissa & Sweet Potato Chips

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut your potato[es] (skins on) into thin chips

Add the chips to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp

Add your falafel to one side of baking tray

Put the tray in the oven for 5-8 min or until browned and warmed though

Meanwhile, wash your lettuce, then pat it dry with kitchen paper and finely shred

Chop your tomato[es] into thin wedges

Peel and finely chop (or grate) the remaining garlic

Cut your lemon[s] into wedges

Add your tahini to a small bowl with 1 tbsp [1 1/2 tbsp] [2 tbsp] warm water and mix until fully combined and smooth

Add your natural yoghurt, chopped garlic (not a fan of raw garlic? Just add a little!) a pinch of salt and a squeeze of lemon juice, then stir it all together – this is your tahini yoghurt

Once everything is nearly ready, add your wholemeal pitta[s] to the other side of the baking tray and return the tray to the oven for 2-3 min further or until warmed through