Halloumi and pea falafel flatbreads with houmous and slaw

Method

1. Heat the oven to 180°C/160°C fan/gas 4. Heat 1tbsp olive oil in a frying pan over a medium heat. Add the chopped leek and cook for 6-8 minutes until soft. Stir in the frozen peas and cook for a few minutes.
2. Chop 125g halloumi into 1cm cubes and grate another 125g halloumi. Put in a bowl, then stir in a the pack of Al Fez falafel mix, the pea and leek mixture and 150ml cold water. Leave to stand for 3-4 minutes, then shape into 18 golf ball-size falafels.
3. Heat 2-3 tbsp olive oil in a non-stick frying pan, then cook the falafels for 3-5 minutes, turning regularly, until golden all over. Transfer to a baking sheet and cook in the oven for 6-8 minutes. Warm 6 flatbreads in the oven, spread each with 2 tbsp houmous, then add a spoonful of red cabbage salad or coleslaw, 3 of the falafels and some chopped fresh flatleaf parsley. Serve with lemon wedges on the side for squeezing over.