Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into thin 1cm slices, then chop into 1cm wide fries (no need to peel).

Pop the fries onto a large baking tray. Drizzle with oil, sprinkle over the roasted spice and herb blend, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, in a large bowl, combine the cider vinegar, sugar and olive oil for the dressing (See pantry for both amounts). 

Season with salt and pepper, mix well, then set your dressing aside. 

In a small bowl, combine the mayo and harissa paste (add less if you'd prefer things milder).

Cut the tomato into 1cm chunks. Grate the carrot. (no need to peel).

When the fries have 5-8 mins left, place the falafels onto another large baking tray.

Bake them on the middle shelf of your oven for the remaining time until golden brown, 5-8 mins.

A couple of mins before everything's ready, pop the tortillas (2 per person) into the oven to warm through, 1-2 mins.

Add the tomato chunks, grated carrot and baby leaves to the bowl of dressing and toss together. TIP: Don't do this too early or the leaves will go soggy. 

When ready, transfer the tortillas to your plates. Add some salad to each one, then top with the falafels. 

Drizzle over some of the harissa mayo, then fold over both sides of the wraps. 

Serve your wraps with the spiced fries, any remaining salad and the remaining harissa mayo alongside.

Enjoy!