Ingredients

1kg carrots, cut into fries

2 level tbsp cornflour

Low-calorie cooking spray

400g can chickpeas, drained, rinsed and dried

1  small red onion, roughly chopped  

2  garlic cloves, chopped

1 tsp ground cumin

½ red chilli, deseeded and chopped

½ small pack fresh coriander

8 portobello mushrooms, stems removed

2 large tomatoes, diced

Method

1.           Preheat your oven to 200°C/fan 180°C/gas 6.

2.           First, make the carrot fries. Spread the carrots out on a non-stick baking tray. Sprinkle over half of the cornflour, season lightly and spray with low-calorie cooking spray. Toss well and roast for 20-25 minutes.

3.           Meanwhile, put the chickpeas in your food processor along with the onion, garlic, cumin, chilli, remaining cornflour and half the coriander. Blitz to a rough paste, season lightly and transfer to a bowl. Divide into 4 equal portions and shape each one into a burger.

4.           Spray a wide non-stick frying pan with low-calorie cooking spray and place over a high heat. Add 4 mushrooms and cook for 3-4 minutes on each side or until done to your liking. Transfer to the oven to keep warm while you cook the remaining mushrooms, then pop these in the oven, too.

5.           While the mushrooms are cooking, spray another wide non-stick frying pan with lowcalorie cooking spray and place over a medium heat. Add the falafel burgers and fry for 5 minutes on each side or until golden.

6.           Finely chop the rest of the coriander and mix most of it with the tomatoes to make a quick salsa. Set aside.

7.           Remove the carrot fries from the oven, cool briefly and toss through the remaining coriander.

8.           Spread lemon houmous over 4 of the mushrooms and top with the falafel burgers. Add a good spoonful of salsa to each and sandwich together with the remaining mushrooms. Serve hot with the carrot fries.