Tortilla with Crispy Falafel and Tahini-Zhoug Dressing

• Slice the shallot into half rings.
• Add the shallot to a small bowl along with the white wine vinegar and season with salt, then set aside (see Tip).
• Add the bell pepper, the dried apricots and Middle Eastern spice mix to the eggplant and fry everything together for 5 - 7 minutes. Deglaze with 1 tbsp of water per person.

Tip: if you don't like raw shallot, fry it with the eggplant and bell pepper instead of pickling it.

• Heat a light drizzle of olive oil in another frying pan over medium-high heat. Smash the falafel and fry for 2 - 3 minutes per side or until crispy.
• In a bowl, mix together the tahini, zhoug and vegan mayonnaise.
• Heat the tortillas in the microwave for 1 - 2 minutes at 700 watts (see Tip).

Tip: if you don't have a microwave, you can instead heat a clean frying pan over medium-high heat and fry the tortillas for 1 - 2 minutes on each side, or until golden-brown. Keep warm over a low heat until ready to serve.