Pour the water for the bulgur (see pantry for amount) into a large saucepan, stir in the vegetable stock paste and bring to the boil.

Stir in the bulgur, bring back up to the boil and simmer for 1 min. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Meanwhile, zest and cut the lemon into wedges. Peel and grate the garlic (or use a garlic press).

In a large bowl, combine a good squeeze of lemon juice, lemon zest, garlic, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Halve, peel and chop the shallot into small pieces. Add the shallot to the lemon dressing. Toss together and set aside for now.

Meanwhile, roughly chop the parsley (stalks and all). Cut the tomato into 1cm chunks.

In a small bowl, mix half the harissa and yoghurt.

Use your hands to carefully break the falafels into halves or thirds.

Heat a generous drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the falafel chunks to the pan and fry until golden and slightly crispy, 4-5 mins. Stir occasionally.

Remove from the heat and season with salt and pepper.

Add the cooked bulgur, tomato, parsley and remaining harissa to the lemon and shallot dressing and toss everything together.

Share the tabbouleh between your serving bowls.

Top with the crispy falafel chunks and baby leaves.

Finish by spooning the harissa yoghurt over the falafels.

Serve with the remaining lemon wedges for squeezing over.